Armenian Spice Cake
Are there certain foods that hold a special place in your heart?
This Armenian spice cake is one of mine. It’s a recipe that belongs to my dear friend Jane and was handed down by her mum Sue. It’s one of those cakes that’s best stored in one of Nanna’s old cake tins and served with a strong cup of tea. I’ve been missing those cups of tea with Jane, and so baking her cake was the next best thing. She has kindly allowed me to convert it, and share it with you here.
This cake is made with only a handful of staple ingredients, nothing fancy, but it’s absolutely wonderful!
The base is a firm, crisp crumb, and the cake is sweet, soft and golden. For a decadent treat, drizzle with warmed honey and a scoop of whipped cream.
When bringing this recipe together, you’re going to start by making the crumb base with your flour, butter and sugar, then transferring just under half into your cake tin. A little tip here: you can weigh the mixture to ensure you get perfect proportions! When the time comes, remove the Thermomix lid and tare your scales to zero. Then, tip out your ‘best guess’ quantity of crumb mixture into the pan. Return your Thermomix bowl to the base and check your scales. You want them to read about -350g.
Enjoy xxx
Armenian Spice Cake
Ingredients
Preparation
- Preheat oven to 180 degrees (fan forced) and grease and line a 23cm springform pan.
- Add flour and butter to Thermomix bowl and combine 15 seconds/speed 4.
- Add sugar, then combine a further 5 seconds/speed 4.
- Transfer a little less than half of your crumb mixture (about 350g) into the springform pan and press down firmly to form a crust.
- To remaining crumb mixture add milk, egg, bicarb and spices and combine 10 seconds/speed 4. Scrape down the sides and mix for another 10 seconds/speed 4.
- Pour mixture on top of your crumb base and transfer to the oven.
- Bake for 1 hour, or until a skewer comes out clean.
- Allow to cool for 5 minutes in pan, then gently run a knife around the edge of the pan to loosen, before removing the springform.
- Your cake will have a crisp, firm base. Serve warm, or, at room temperature in an airtight container for several days.
