Almond Cake
Ingredients
- 100 gUnsalted butter (browned)
- 100 gWhite sugar (granulated)
- 2.7 pcEgg (whole)
- 26.7 gWheat flour (sifted)
- 0.7 tspVanilla extract (liquid)
- 100 gAlmond powder
Method
A thin, crackly crust revealing a moist, dense center. The aroma of browned butter blends with sweet almond for a melt-in-the-mouth finish.
- 1
Melt the butter in a saucepan over medium heat. Wait for it to sizzle, then turn amber with a toasted hazelnut aroma. Remove from heat immediately and strain.
- 2
In a mixing bowl, vigorously whisk eggs and white sugar until the mixture pales and doubles in volume. The batter should form a ribbon when the whisk is lifted.
- 3
Add the almond powder, wheat flour, and vanilla extract. Fold gently with a spatula to keep the air in. Finally, pour in the lukewarm browned butter and smooth the batter.
- 4
Pour into a buttered tin. Bake at 180°C. The cake is ready when the edges slightly pull away and the surface is uniformly golden. A knife blade should come out clean.
Frequently asked questions
How do you get this dish right?
- Don't skip the browned butter; it provides the essential depth of flavor.
- Let the cake cool completely before removing it from the mold; it is very fragile straight out of the oven.
How long does this dish keep?
Keep for 3 days at room temperature in an airtight container to maintain its moisture.
