|Armenian Nutmeg Cake|
The Armenian cake had a delicious crumb crust on the bottom with a distinct nutmeg flavor (1 1/2 tsp worth!) and a subtle molasses-y undertone. (I assume because of the rather large amounts of brown sugar.) The walnuts covering it made the otherwise visually-boring cake rather fancy-schmancy looking. Ultimately it comes down to flavor, though, and this baby is going into the permanent recipe box. Highly recommend! (FYI:I did have to cook it for about an hour, which is 30 minutes longer than his suggested time.)
|Nazook, right out of the oven.|
The cool thing about the Nazook dough is that there was no liquid. It consists of flour, sour cream and butter. This makes for such a flaky crust. Yum. The filling is butter, flour, sugar and vanilla. Such simple ingredients. Such excellent results. Those little rolled-ed up, browned bites of heaven are so incredibly exceptional. Seriously. Under the word synergy in the dictionary, a picture of Nazook should reside.
|Thank you, Armenia! Thank you!|
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.