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