My adaptation of the Armenian Nutmeg Cake



1 cup soy milk, regular

1 teaspoon baking soda

1 ½ cups organic pastry flour

2 teaspoons baking powder, aluminium-free, single acting

1cup brown sugar, firmly packed

½ cup unsalted butter, cubed

¼ cup walnuts, roasted, chopped

½ teaspoon cinnamon, ground

¼ cup fresh strawberries, diced

1 egg


Preheat oven at 350F.  Line a square cake pan (8x8x2”).  Combine baking soda and soy milk in a cup and set aside. Into a large bowl, sift flour and cinnamon.  Add in cubed butter and mix in sugar by hand or a fork until crumbly.

Press one cup of the mixture into prepared pan to form the base layer.  Place the chopped strawberries to form a second layer over it.  Stir combined soda and soy milk mixture into remaining dry ingredients. Add the egg and nuts and mix well until combined.  (The resulting batter will be of a liquid consistency) Mix well and pour into the pan on top of the strawberries and base layer.

Bake for about 35-40 minutes or until it passes the toothpick test (comes out clean). Stand for 5 minutes then turn out onto a wire rack and cool.  Using a serrated knife cut into squares when completely cool.

Serve with fresh fruit and cream or a hot beverage.