Almond Cake

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.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 507
• Protein: 10 g
• Carbs: 35 g
• Fat: 38 g

Ingredients

• 100 g Minimum butter sweet ( browned )
• 100 g White sugar ( granulated )
• 2.7 piece Egg ( whole )
• 26.7 g Wheat flour ( sifted )
• 0.7 tsp Vanilla extract ( liquid )
• 100 g Almond powder

Instructions

1. Prepare browned butter

   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. Whisk eggs and sugar

   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. Incorporate dry ingredients

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days at room temperature in an airtight container to maintain its moisture.