Sunday, May 1, 2011

Armenian Nutmeg Cake, Strawberry Panna Cotta and Kamote Cue

Bulgur with spinach and picked cucumber
Today's Food Diary
Breakfast: Rolled oats with banana and flax seeds
Lunch: Bulgur with spinach and picked cucumber
Dinner: Potato, lentil and cauliflower stew
Baking/sweets: Armenian Nutmeg Cake

The Armenian cake is like an upside down version of the crumb cake. The crumbs are at the bottom, giving it a crunchy base. This two layered cake is really easy to make, requiring just a few ingredients and processes. The recipe is available here.

I did a quick search on the internet to try to figure out if the cake really originates in Armenia. Pretty much all recipes I came across are connected with Australia in some way. Armenians do seem to use nutmeg in their sweets. My guess is that the Armenian cake with two layers originated in Australia, using a single layer Armenian nutmeg cake as inspiration. I won't be surprised if you are unable to find this cake in Armenia.

Armenian Nutmeg Cake

Today's Favourite Photo
Strawberry Panna Cotta with Strawberry Compote

Today’s Favourite Blog
Source: Ang Sarap
I find it interesting to learn about new dishes, dishes that are unheard of. And its even more interesting if the dish is exotic. Kamote cue meets the criteria. Kamote cue, or sweet potato fritters, is a Pilipino street food. Sweet potatoes are deep fried then coated in caramel. Replace salt with sugar and regular potatoes with sweet potatoes and your humble French fries turns into the sinfully delightful kamote cue.


  1. I love your dessert suggestions here, I was just thinking about making panna cotta.

  2. I like how you described kamote cue! I agree it is sinfully delightful.

  3. Crumbs are my favorite part of crumb cake and I'll take them wherever I can get them...on the bottom, on the top...delicious!

  4. I'd love to try this nutmeg cake. It must be very tasty!