Armenian Nutmeg Cake Honigkuchen Marlenka Recipes

ARMENIAN NUTMEG CAKE

Steps:

• Grease a 9" round cake tin. Preferably line i with parchment paper as it makes it easy to get the cake out without damaging its biscuit-y base.
• Preheat the oven to 180C.
• Beat the egg.
• Cut the butter into cubes.
• Sieve the flour and baking powder together. Ensure there are no lumps.
• Add the cold butter cubes and use your fingers to rub the butter into the flour to form a fine-textured crumbly mix.
• Add the brown sugar and mix well.
• Take 1/2 the portion of this base (about 2.25 cups) and layer the base of the greased cake tin with it.
• Press the dry mix to form an even and well-packed layer.
• Add the soda and nutmeg powder to the milk, and mix well.
• Add the beaten egg to the milk and mix well.
• Add the milk+egg mix to the remaining flour mix and mix well. You will have a runny batter.
• Pour the mix onto the prepared base.
• Sprinkle the chopped walnuts on top.
• Bake at 180C for about 45 minutes. Test with a skewer to check if the cake has baked through.
• Let the Armenian Nutmeg Cake cool for 10 mins.

ARMENIAN NUTMEG CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan, and line with baking paper if desired.
• Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
• You can do this with the tips of your fingers or in your food processor.
• Then add sugar, and combine.
• Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
• Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
• Combine well.
• Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
• Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
• Allow to stand for 10 minutes before turning onto a wire rack to cool.

ARMENIAN NUTMEG CAKE

Steps:

• Cut the butter into cubes and place in the freezer or the back of the fridge to make it very cold. It needs to be COLD for this recipe.
• Preheat your oven to 350 F.
• In a small bowl, mix together the milk and the baking soda. Set aside.
• In a large bowl, whisk together the flour and the baking powder.
• Whisk in the brown sugar to the flour mixture until combined.
• Using a fork (or your fingers) mash in the cold butter cubes until you get a more-or-less uniform crumbly mixture.
• Press HALF of this mixture into the bottom of a springform pan to form a crust. Set aside.
• In a medium bowl, whisk together the egg and the nutmeg for 2-3 minutes, or until it is mixed well and frothy.
• Pour the milk with baking soda into the bowl with the eggs and whisk until combined.
• Pour this egg mixture over the remaining half of the crumbly mixture in the bowl, and whisk until it is incorporated (it will be very liquidy).
• Pour the liquid over the crust in the springform.
• Gently and evenly sprinkle the walnut pieces on top.
• Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
• Allow the cake to cool in the pan, and then release.
• Enjoy!

ARMENIAN NUTMEG CAKE - HONIGKUCHEN MARLENKA

Steps:

• Combine sugar, sifted flour, baking powder, and salt.
• Rub in butter until mixture resembles fine breadcrumbs.
• Press half the mixture into a well greased 8x8" square pan.
• Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
• Mix well, then spoon into pan on top of pressed in mixture.
• Sprinkle walnuts over.
• Bake in preheated oven at 350F for 1 hour.
• Allow to stand 15 minutes before turning out on to a wire rack to cool.

ARMENIAN NUTMEG CAKE

Steps:

• Heat oven to 180C or 160C convection.
• Combine sugar,and sifted flour, baking powder, and salt.
• Rub in butter until mixture resembles fine breadcrumbs.
• Press half the mixture into a well greased 20cm square pan.
• Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
• Mix well, then spoon into pan on top of pressed in mixture.
• Sprinkle walnuts over.
• Bake in preheated oven for 1 hour.
• Allow to stand 15 minutes before turning out on to a wire rack to cool.

MARLENKA

Steps:

• For the cake
• Add the sugar and honey stir until all melted and well blended.
• Add the butter and mix well.
• Add the egg, baking powder and mix well.
• Add the flour bit by bit kneading well. Add the flour until still kneadable but slightly hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Or just as much as was necessary to make the dough non-sticky.
• Separated the dough into 5 pieces, and with a floured rolling pin I rolled the sections into 5 squares equally square.
• Baked each layer under 180 degree for 3 to 5 minutes, or until they became golden brown, then cool on an iron rack.
• For the Filling.
• Combine all the filling ingredients except nuts.
• Bring cream to a boil and then let it cool.
• Put filling between layers to ensemble the cake.
• Sprinkle nuts on top layer after the last fifth layer of filling.
• Melted chocolate drip to decorate.
• It is best to let the cake rest and cool in the fridge for about 6 to 8 hours before serving.