“We’re just like Kim Kardashian.” My flatmate blurted out, during an evening of TV viewing. (Hey! Don’t judge until you try…)
I was unsure how to interpret the statement. Sure, if Ms TT was stating that my beauty was akin to that of Kim, well great, but I was certain this was not the case… Upon further inquiry, it seemed that the comparison was drawn from this particular episode where Kim rescued a random stray dog – which was something we had recently done (Roxie, the dog, rolled over for a belly rub when we walked past – I’m not entirely sure that she felt at all in danger). I was assured that the comparison to Kim was in no way a comment on my intelligence.
The reason for this (what some might say shameful) admission? Well, it seems that the show has sparked a small obsession with all things Armenian – so when Not Quite Nigella (NQN) posted the Armenian Nutmeg Cake recipe, as an almost Kardashian, I was instantly intrigued. This recipe was particularly appealing as I had been given some edible rose petals for Christmas (thanks KTP) which have been waiting patiently for a moment of glory and this cake was the perfect vehicle.
With the recipe printed out and sitting beside the rose petals on the kitchen bench, all I needed was an excuse to bake (otherwise Ms TT would come home to find me huddled in the corner of the room gorging on cake whispering ‘my precious’). This came in the guise of having Ms VC and The Mad Hatter over for gluten-free mushroom ravioli. Of course this did mean some adapting of the cake recipe was required since gluten was off the menu.
So here you have it, a gluten-free Armenian Nutmeg Cake with honey, pistachios and rose – what Ms TT claims to be the best cake she has ever eaten! High praise indeed and perhaps even warranting a score of 10? Certainly not (in Kardashian-speak) ‘rude’, ‘disrespectful’ or ‘inconsiderate’…
Gluten-free Armenian Nutmeg, Pistachios & Honey Cake With Rose
Adapted from Not Quite Nigella, who in turn adapted this form DailyCandor… if you want a recipe with less ingredients (and gluten isn’t an issue) then substitute the rice flour, tapioca starch, almond meal and xanthan gum for 2 cups (280g) plain flour.
1 cup milk
1 teaspoon (5 grams) baking soda
225g brown rice flour
225g tapioca starch
115g cup almond meal
4 grams xanthan gum (I found this at Harris Farm)
2 teaspoons (10 grams) baking powder
1.5 cups (300 gm) brown sugar, firmly packed
170 gm butter, cubed, chilled
1.5 teaspoons (8 gm) freshly ground nutmeg
1 teaspoon vanilla extract
1 egg, at room temperature
85g natural pistachios, roughly chopped
Edible dried rose petals
1/4 cup runny honey
1. Preheat oven to 170C. Line a 21cm springform tin with baking paper on the base and sides (NQN suggested wraping some foil around the outside of the tin as the butter tends to leak from the springform tin when baking – but instead I sat the springform tin in a another tray).
2. In a cup mix the baking soda and milk and set aside. In a large food processor add the flour, baking powder, brown sugar and butter and process until it resembles fine breadcrumbs (you can also do this with a pastry cutter or by rubbing the butter between your fingers). Place half of the above mixture in the base of the springform patting it down with fingers to make a base and set aside.
3. In the bowl of an electric mixer, beat the egg and nutmeg for 2 minutes until fluffy and pale. Add the vanilla and the milk and soda mixture and whisk until combined. Then add the remaining half of the flour and butter mixture and mix until smooth. Pour on top of the base crumbs and then sprinkle the pistachio on top. Bake for 50-60 minutes until a skewer inserted in several places comes out clean – It’s quite important to check that this is cooked, as the top may look cooked while centre is still runny.
4. When cake is ready, remove from oven and allow to cool. While doing this, heat honey gently and then using pastry brush, spread honey over the top of the cake (okay, I’ll be honest and admit that I didn’t bother heating the honey – I just drizzled it over the shot cake as soon as it came out of the oven). Sprinkle edible rose petals which will stick to the honey. Serve warm.