Burnt butter, almond and honey cake Recipe
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Ingredients: |
Ingredients: 180g unsalted butter, chilled, chopped 5 eggs 1/3 cup (75g) caster sugar 1/2 cup (180g) honey, plus 60g extra to drizzle 2 tsp vanilla bean paste 2 1/2 cups (250g) almond meal 2/3 cup (100g) gluten-free plain flour 2/3 tsp baking powder Finely grated zest of 2 limes, juice of 1 100g almonds, chopped Icing sugar, to serve
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Directions: |
Directions:Preheat oven to 160°C. Grease a 20cm x 30cm cake pan and line the base and sides with baking paper. Place butter in a saucepan and cook over medium-high heat for 5 minutes or until nut brown. Remove from heat and cool to room temperature. Place eggs, sugar, vanilla and half the honey in a stand mixer with the whisk attachment and whisk for 5 minutes or until pale and doubled in volume. Fold in almond meal, flour, baking powder, lime zest and juice and a pinch of salt flakes. Pour in two-thirds of burnt butter (stir butter well before adding) and fold to combine. Pour into prepared pan and smooth top. Combine chopped almonds, remaining burnt butter, remaining 90g honey and a pinch of salt flakes in a bowl. Mix well then scatter evenly over batter. Bake on middle shelf, turning occasionally, for 40-45 minutes until golden brown and the centre springs back when lightly pressed. Drizzle over extra honey and cool on a wire rack in pan. Serve at room temperature. |
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Notes: |
Personal
Notes: Try to be a rainbow in someone's cloud - Maya Angelou
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