Brown Butter Hazelnut Cake
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)
- Unsalted butter
225 g (about 1 cup)
- Vanilla extract
1 tablespoon (about 13.2 g)
- Hazelnuts
150 g (about 1 cups)
- Powdered sugar
170 g (about 1 ½ cups)
- Gluten-free flour
50 g (about ½ cup)
- Egg white
5 (about 150 g)
- Granulated sugar
3 tablespoons (about 38.25 g)
- Powdered sugar
as needed
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
