Armenian cuisine is as ancient as the history of Armenia, a combination of different tastes and aromas. The food often has quite a distinct aroma. Closely related to eastern and Mediterranean cuisine, various spices, vegetables, fish, and fruits combine to present unique dishes. The main characteristics of Armenian cuisine are a reliance on the quality of the ingredients rather than heavily spicing food, the use of herbs, the use of wheat in a variety of forms, of legumes, nuts, and fruit (as a main ingredient as well as to sour food), and the stuffing of a wide variety of leaves. Keeping in mind that Armenian cuisine had distinct aroma I have used nutmeg in my cake. Recipe for Armenian nutmeg cake is here as follows:
Preparation Time: 15minutes
Cooking Time: 40 minutes
Total Time: 55 minutes to 1 hour
Ingredients:
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups (280 gm) all-purpose (plain) flour
2 teaspoons baking powder
2 cups (400 gm) brown sugar, firmly packed
3/4 cup (170 gm) butter, preferably unsalted, cubed
1/2 cup (55 gm) walnut pieces, may need a little more
1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
1 egg
Method:
1. Preheat your oven to moderate 175°C.
2. Mix the baking soda (not baking powder; that's for the next step) into the milk. Set it aside.
3. Sift together the flour and the baking powder into a large bowl. One sift is fine.
4. Add the brown sugar. Go ahead and mix the flour and brown sugar together.
5. Toss in the cubed butter. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You'll want to achieve a more-or-less uniform, tan-colored crumbly mixture. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.
6. Crack an egg into a mixer or bowl. Toss the nutmeg in with the egg. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you're doing it manually. Once it's mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.
7. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment or a spatula. Or continue to use the whisk; it won't make much of a difference since the resulting batter is very runny.
8. Pour the batter over the base in the springform pan. Gently sprinkle the walnut pieces over the batter.
9. Bake in a preheated moderate oven for about 30-40 minutes. You'll know it's done when the top is a golden brown, and an inserted toothpick comes out clean.
10. Allow to cool in the pan, and then release. Enjoy!
Preparation Time: 15minutes
Cooking Time: 40 minutes
Total Time: 55 minutes to 1 hour
Ingredients:
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups (280 gm) all-purpose (plain) flour
2 teaspoons baking powder
2 cups (400 gm) brown sugar, firmly packed
3/4 cup (170 gm) butter, preferably unsalted, cubed
1/2 cup (55 gm) walnut pieces, may need a little more
1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
1 egg
Method:
1. Preheat your oven to moderate 175°C.
2. Mix the baking soda (not baking powder; that's for the next step) into the milk. Set it aside.
3. Sift together the flour and the baking powder into a large bowl. One sift is fine.
4. Add the brown sugar. Go ahead and mix the flour and brown sugar together.
5. Toss in the cubed butter. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You'll want to achieve a more-or-less uniform, tan-colored crumbly mixture. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.
6. Crack an egg into a mixer or bowl. Toss the nutmeg in with the egg. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you're doing it manually. Once it's mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.
7. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment or a spatula. Or continue to use the whisk; it won't make much of a difference since the resulting batter is very runny.
8. Pour the batter over the base in the springform pan. Gently sprinkle the walnut pieces over the batter.
9. Bake in a preheated moderate oven for about 30-40 minutes. You'll know it's done when the top is a golden brown, and an inserted toothpick comes out clean.
10. Allow to cool in the pan, and then release. Enjoy!
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