Nutmeg Cake
Servings: 8 people
Ingredients
- ⅔ cup mixed pecans, pistachios, and almonds
- 16 tablespoons (2 sticks; 8 ounces) unsalted butter softened
- 1 tablespoon maple syrup
- 2½ cups (250 grams) barley or white spelt flour sifted
- 1 cup (220 grams) brown sugar packed
- ½ teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 cup (227 grams) icelandic vanilla yogurt or full-fat sour cream
- 1 teaspoon baking soda
- 1 large free-range egg
Instructions
- Preheat the oven to 350°F. Grease and flour an 8-inch springform cake pan.
- Pour the mixure of nuts into a dry frying pan and toast them in the pan over medium heat for 8-10 minutes, stirring frequently, until the nuts take on a deeper color and start to smell nutty. Remove the nuts from the pan and set aside in a small bowl.
- Melt the butter and maple syrup together in a medium (4 quart or larger) saucepan (or in your microwave), then stir in the flour, sugar, salt, and nutmeg to create a crumbly mixture. Divide this mixture in half, and carefully press one-half of the mixture into the base of the prepared springform pan.
- Stir together the sour cream, baking soda, and egg, then stir this into the remaining half of the flour-butter mixture. Spoon this liquidy batter over the pressed in base.
- Roughly chop the toasted nuts and sprinkle them over the batter.
- Transfer the cake to the oven and bake for 40 minutes, or until the center of the cake springs back to a gentle touch and a tester comes out clean. Remove the cake from the oven and let it cool completely before carefully extracting it from the springform pan.