Brown Butter Celebration Cake with Toasted Almonds

Brown Butter Celebration Cake with Toasted Almonds

Brown butter adds an extra nutty oomph to this celebration cake, making it a perfect centrepiece for any special occasion. Enjoy the rich, decadent flavours with the delightful crunch of toasted almonds.

Makes 1 large cake

Ingredients

For the Cake:

  • 125g brown butter, softened (*see note)
  • 180g demerara sugar
  • 3 extra-large eggs
  • 180ml buttermilk
  • 5ml vanilla essence
  • 300g cake flour
  • 10ml baking powder
  • 3ml salt

For the Butter Icing:

  • 275g softened brown butter
  • 260g icing sugar
  • 5ml vanilla essence
  • 40g The Almond Girl confectionery almonds, lightly toasted and finely chopped

To Decorate:

  • Handful of The Almond Girl 70% dark chocolate coated almonds
  • Handful of The Almond Girl confectionery almonds, toasted and roughly chopped

Method

  1. Preheat the Oven:

    • Preheat the oven to 180°C and line a 23cm cake tin with baking paper.

  2. Prepare the Cake Batter:

    • Cream the brown butter and demerara sugar together until light in colour and fluffy.
    • Add the eggs, buttermilk, and vanilla essence, mixing until well combined.
    • Sift in the cake flour, baking powder, and salt, then gently fold into the mixture.

  3. Bake the Cake:

    • Pour the batter into the prepared tin and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean and the cake is springy to the touch.
    • Allow the cake to cool in the pan for a few minutes before turning it onto a wire rack to cool completely.

  4. Make the Brown Butter Icing:

    • Place the softened brown butter, icing sugar, and vanilla essence in a small bowl. Beat until smooth.

  5. Assemble the Cake:

    • Slice the cake round in half and spread half the icing on the first layer.
    • Sandwich the cakes together and spread the remaining icing on the top and sides.
    • Sprinkle with toasted almonds and top with 70% dark chocolate coated almonds. Serve.

Note: To make brown butter, add 500g of roughly chopped butter to a medium-sized saucepan. Heat over low heat until the butter has melted, then increase the heat slightly until the butter turns a light brown colour and smells nutty and sweet. The browned milk solids add colour and extra flavour to the cake and icing. Pour the brown butter into a fridge-proof container and allow it to set until needed. Remove from the fridge to soften before use for best results. 500g of salted butter yields roughly 400g of browned butter. For a two-tiered cake, it's best to bake two separate cakes rather than doubling the recipe.

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