SYRIAN NUTMEG CAKE
(with my notes)

Taken from https://thecinnaman.com/blog/syrian-nutmeg-cake


1.75 cups firmly packed/ 385 grams light brown sugar
(I used dark brn sugar)

1/2 cup/1 stick/115 grams unsalted butter, melted and cooled
(I substituted 1/2 cup canola oil)

1 cup/240 grams Greek yogurt or labneh.
(I used lactose free ordinary yogurt and it worked fine)

1 cup/120 grams walnuts, roughly chopped
(I omitted)

1 large egg (about 50 grams), at room temperature
(my egg was actually 75g, it turned out, and fridge temp)

1 cup/150 grams whole wheat flour
(I substituted WW pastry flour, and increased to 1.5 cup)

1 cup/140 grams all-purpose flour
(I reduced to 1/2 cup)

1 teaspoon baking powder

1 teaspoon lightly packed freshly grated nutmeg
(I substituted 1 1/3(ish) tsp store-bought ground nutmeg
 after consulting the internet.)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt
(I omitted)

(Mix all together in the obvious order.  If you don't know it:  beat
oil and sugar together, add egg, beat again, mix flour and spice and
leavening together in the measuring cup, add alternating with yogurt,
mixing in between, beginning and ending with flour.)

one layer, 9 inch cake pan, 350F for 60+ minutes
(I used 8x8 pan, which is the same area.  I buttered and floured it
before pouring in the batter.  It came out pretty tall.  Next time, I
used 9x9 pan, and it was STILL tall!  But I think 9x13, 117 sq inches,
would end up too flat.)