Not too long ago, one of the girls at work brought in Browned Butter Cookies.  Have you ever had browned butter?  It’s amazing.  While I noticed the flavors are much more intense when used as a sauce, how could I not try to incorporate this deliciously nutty transformation of an everyday staple into baked goods!  And so my quest for a Browned Butter Cake began. 

 Brown Butter - yummm!

 

Upon googling brown(ed) butter cake I was presented with a myriad of recipes for Hazelnut Browned Butter Cake.  Surprised at how common this relatively specific cake was I decided to go for the one recipe that opted for almonds instead.  Sorry hazelnut.  Why is it that all the cakes containing browned butter also contain nuts?  I don’t know exactly, but imagine that it brings out the aforementioned nutty flavors of the butter.  When you taste this cake you’ll see what I mean.  It has flavors quite unique from anything you’ve had before.  The recipe, too, is quite unique.  It contains no trace leavening agent, powdered sugar instead of the usual white, hardly any flour, and meringue?!  Crazy, I know. 

 


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