Brown Butter Hazelnut Cake

by

Drop

POSTED Tue, March 3, 2015

Serves

8

Total Time

60 MINS

Calories

458

Light, delicate cake with a crisp crust. Browning the butter adds extra depth and toasty nuttiness. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    225 g (about 1 cup)

  • Vanilla extract icon
    Vanilla extract

    1 tablespoon (about 13.2 g)

  • Hazelnuts icon
    Hazelnuts

    150 g (about 1 cups)

  • Powdered sugar icon
    Powdered sugar

    170 g (about 1 ½ cups)

  • Gluten-free flour icon
    Gluten-free flour

    50 g (about ½ cup)

  • Egg white icon
    Egg white

    5 (about 150 g)

  • Granulated sugar icon
    Granulated sugar

    3 tablespoons (about 38.25 g)

  • Powdered sugar icon
    Powdered sugar

    as needed

    METHOD


  • 1. Prepare a clean springform pan
  • 2. Pre-heat oven - 160°C
  • 3. Place a clean saucepan on drop
  • 4. Add unsalted butter to the saucepan
  • 5. Heat until lightly browned then set aside
  • 6. Mix in vanilla extract to the saucepan
  • 7. Add hazelnuts to a clean medium bowl
  • 8. Grind until fine
  • 9. Add powdered sugar and gluten-free flour to the nuts and mix
  • 10. Add egg white and granulated sugar to a clean stand mixer bowl
  • 11. Whisk until soft peaks form then set aside
  • 12. Transfer butter to nuts
  • 13. Transfer egg whites to nuts
  • 14. Transfer nuts to springform pan
  • 15. Bake until skewer tests clean - 45 min, 160°C
  • 16. Let cool completely
  • 17. Dust with powdered sugar

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