Brown Butter Almond Cake

Pastry Chef Margarita Manzke of République | Los Angeles, CA
Adapted by StarChefs

This is a very versatile cake that we usually serve with different variations as either a breakfast pastry or a plated dinner dessert course. The rich, nutty brown butter is complementary to and brings out the flavor of the almonds.

Ingredients

95 grams all purpose flour
95 grams almond flour
280 grams confectioners sugar
Kosher salt
6 egg whites
225 grams brown butter, warmed

Raspberry Sauce

1 pint raspberries
75 grams granulated sugar

To Assemble & Serve

2 Cara Cara oranges
Fresh raspberries
Vanilla ice cream
Edible flowers

Preparation

For the Brown Butter Almond Cake

Heat a convection oven to 325°F. Grease 10 3½ -inch by 1-inch round molds. In a mixing bowl, sift together the flours, sugar, and salt. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites until medium peaks are achieved. In 3 increments, fold dry ingredients into eggs. In 3 increments, fold in brown butter until incorporated. Scoop batter into molds and bake 15 minutes or until golden brown. Unmold and transfer to a cooling rack.

For the Raspberry Sauce

In a saucepan over medium heat, combine raspberries and sugar. As the berries begin to soften, mash with a spoon until sugar dissolves and sauce simmers. Press mixture through a fine mesh sieve into a mixing bowl. Bring to room temperature and refrigerate.

To Assemble & Serve

Spoon desired amount Raspberry Sauce across the bottom of a shallow serving bowl. Top with 1 Brown Butter Almond Cake followed by orange segments and fresh raspberries. Place 1 quenelle ice cream on top of garnished Brown Butter Almond Cake. Finish with edible flowers.

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.