Brown butter might be the trend that takes on salted caramel and believe me, it’s a winner!
There’s no magic involved, you just need to start by gently melting the butter in a small pot over a medium heat, then keep an eye on it as the milk solids in the butter start to foam and turn brown. Swirl it around to get it evenly brown then remove from the heat and leave to the side while you prepare the rest of the cake.
As it browns it releases a lovely nutty aroma, which pairs up beautifully with the finely chopped hazelnuts in the cake batter. It’s this combination that gives the finished cake its praline-like taste. YUM!!!
If you can’t find figs, this cake is delicious topped with cherries, sliced pears or peaches.
Fig Topped Hazelnut Brown Butter Cake
- 85g salted butter
- 250g caster sugar
- 60g plain flour
- 60g skinned hazelnuts, blitzed finely in a food processor
- 2 tbsp runny honey plus extra for drizzling
- 1 tsp vanilla extract
- 4 large free range eggs, yolks & whites separated
- Double cream, whipped to decorate
- Figs or other fruit
- First start by making the brown butter, melting the 85g of butter in a small pot and following the instructions above in the intro.
- Preheat oven to 190C and fully line a deep 20cm cake tin with baking parchment.
- Add 50g of the caster sugar, the flour, ground hazlenuts, prepared brown butter, honey, vanilla and egg yolks to a medium bowl. Mix together using a wooden spoon or spatula until well combined. Leave to one side.
- In another bowl or using your stand mixer, whisk the egg whites together until they become fluffy. With the whisk on medium speed, add the remaining 200g of caster sugar gradually in three stages, whisking well between each addition. When all the sugar is added, turn up the speed and whisk for approx 2 minutes until the egg white / sugar mix forms glossy peaks. It won’t be a totally stiff mix like meringue but medium stiff.
- Add a large spoonful of the egg white mix to the egg yolk / nut batter, folding in gently to loosen up the mix. Add the egg white mix, one third at a time and gently fold in until both batters are well combined.
- Pour the mix into the prepared tin, smoothing the top. Bake in the preheated oven for 20 minutes, by which point it will be light brown and risen. Lower temp of the oven to 175C and bake for a further 20 minutes until a skewer inserted comes out clean. It will be a darker colour.
- Leave to cool completely in the tin before removing. Peel off the parchment, place cake on a serving plate, top with whipped cream, fruit of choice and a drizzle of honey.