Armenian Nutmeg Cake-Daring Bakers

This is my 51st post after my comeback....I am glad i am so obsessed in blogging,being very regular and wish i could i could blog more in future...Hansika got two wholesome months of holidays,A month of holiday is coming to end..We both always found busy at home,nothing but playing games in laptop :-P..Whenever i start to cook,she pulls a heavy chair straight into my little kitchen and stands on it to watch what i cook.. During photo shoots,she holds me the reflector and brings me whatever i need it...The girl is much grown up now and soon going to enter Electrifying "FIVE"...She is more like me when comes to attitude..yep,I love to say that to everyone...

After a long time,i tried a new recipe in baking...Daring bakers challenged two recipes,Armenian Pastry and  Cake..This is an old fashioned crumb cake..So,here is my future baker at home doing Armenian nutmeg cake...

Ingredients

Milk-1 cup

Baking Soda-1 tsp

Flour-2 cups

Baking Powder-2 tsps

Dark Brown Sugar-2 cups(i used 1+half cup)

Butter-3/4 cup

Walnut/Cashews-1/2 cup

Ground Nutmeg-1+1/2 tsps

Egg-1

Method

 Dissolve the baking soda in a cup of milk, stir and set aside

Shift the flour and baking powder once and add the butter 

Crumble the butter and maida with ur fingers...

Add the brown sugar and mix well

I wrapped the bottom of 9 inch spring form pan with foil

Take half of crumbly mixture in the pan and press with the fingers and knuckle to form a base

Beat the egg and nutmeg

Add the remaining crumbly mixture and the milk

Pour the mix to the baking pan

We saved some crumbs to sprinkle to top

and spinkle some cashews/walnuts

Bake it for 35-40 minutes at 175C in a preheated oven

Here is my verdict on the cake,the first hot slice of the cake tasted more eggy and very light..The next day it proved at its best with crumbly texture and perfectly flavoured..I loved the bottom crust of the cake,which stayed little moist to me...