Brown Butter Almond Cake Recipe
honey roasted peaches / toasted almonds / honey-whey sorbet
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Ingredients
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Cake
Honey Roasted Peaches
Honey-Whey Sorbet
Toasted Almonds
Method
Cake
- 1
Prepare the Brown Butter
In a saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a deep golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- 2
Mix the Batter
In a large mixing bowl, combine the brown butter and granulated sugar, whisking until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the almond flour, all-purpose flour, baking powder, vanilla extract, and salt until just combined.
- 3
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Honey Roasted Peaches
- 4
Prepare the Peaches
Preheat the oven to 400°F (200°C). Cut the peaches in half and remove the pits. Place them cut side up on a baking sheet.
- 5
Roast the Peaches
In a small bowl, mix the honey and cinnamon. Drizzle the honey mixture over the peaches and dot with butter. Roast in the preheated oven for 15-20 minutes, or until the peaches are tender and caramelized.
Honey-Whey Sorbet
- 6
Mix the Sorbet Base
In a mixing bowl, whisk together the whey, honey, and lemon juice until the honey is fully dissolved.
- 7
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a container and freeze for at least 2 hours before serving.
Toasted Almonds
- 8
Toast the Almonds
In a dry skillet over medium heat, add the sliced almonds. Toast, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Remove from heat and let cool.
