Brown Butter Hazelnut Cake

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recipe by Drop

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

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

recipe updated Oct 8, 2019


  • Unsalted butter icon
    Unsalted butter
    225g (about 1 cup)
  • Vanilla extract icon
    Vanilla extract
    1 tbsp (15ml)
  • Hazelnuts icon
    150g (about 1⅛ cups)
  • Powdered sugar icon
    Powdered sugar
    170g (about 1½ cups)
  • Gluten-Free flour icon
    Gluten-Free flour
    50g (about ½ cup)
  • Egg white icon
    Egg white
    5 (150g)
  • Granulated sugar icon
    Granulated sugar
    3 tbsp (38g)
  • Powdered sugar icon
    Powdered sugar
    as needed


  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Stand mixer bowl
  • kCook icon Springform pan - 8 x 2.5"
  • kCook icon Medium bowl

Step preview

  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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