Brown Butter Lemon Friand Cake
16
This cake was a thought. An idea that took flight and landed in a white pie plate. It came about slowly with a lick here and a taste there. A haphazard yet thoughtful marriage of ingredients. My ode to autumn. A bid to hold on to the season that has passed. The sin of brown butter. The warmth of nutmeg. The scent of citrus amidst that of woody bark.
The chill seems to have returned today scaring Spring away and I for once, am loving it with a cup of brewed plunger coffee. This cake can be baked as 12 individual friands in muffin cases or a friand tin. Reduce baking time by 5 minutes and you should be good to go. The cake can be dressed up with fresh berries and dusted with a kiss of icing sugar for a chic dessert. Best had warm from the oven, unadorned with the smell of nutmeg filling every inch of your being. The way I like it.
BROWN BUTTER LEMON FRIAND CAKE
A simple cake with a friand base, this almost tart like afternoon treat is golden and moreish due to the brown butter, lemon and nutmeg.
Preparation Time – 15 Minutes
Cooking Time – 25 Minutes
Makes – To Serve 6 or 8
Ingredients
180g unsalted butter
1 1/4 cups (125g) almond meal
1/2 cup (75g) plain or wholemeal flour
1 1/2 cups (170g) icing sugar
6 egg whites
1 tablespoon vanilla extract
1 tablespoon ground nutmeg
pinch of salt
finely grated zest of 1 large lemon
Method
Preheat oven to 180C (350F). Brush a 24cm pie plate or quiche dish with melted butter.
In a saucepan, melt butter on medium-low heat. Continue to cook for about 5 minutes until butter starts to brown. Add the vanilla extract and salt. Mix. Remove from heat and cool completely.
Place almond meal in a large bowl. Add flour and icing sugar. Add the lemon zest and stir to combine.
In a separate clean dry bowl whisk together the egg whites until frothy. Add the egg whites to the flour mixture. Add the butter mixture and mix well with a wooden or silicone spoon.
Spoon the batter in the prepared baking plate. Sprinkle with nutmeg. Bake for 25 minutes until golden and cooked through when tested with a skewer. Remove and cool completely before slicing and serving.
A great cake! What gorgeous flavors. Simply irresistible.
Nice props and clicks!
Cheers,
Rosa
wow, this sounds like my kind of cake. Certainly going to try this next time I’m in a friand kind of mood plus whilst it’s still spring as I too am enjoying the glorious change in seasons.
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Not sure I have ever had a friand cake. Sounds delicious ~ love that you baked it in the pie plate too!
marla´s last [type] ..Vegan Pumpkin Whipped Cream
Nice and simple!
Now you may not believe this, but as I was driving the kids to school past a kerbside rubbish collection pile of junk, I stopped and announced: “hang on, I just saw something. I’ll be back”. Then I proceeded to lug 3 stumps of wood, similar to yours, into the boot.
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What a gorgeous cake! Anything with brown butter wins my heart….
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A lovely looking cake and a lovely idea for those of us that don’t have friand tins.
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OMG! You had me with that last photo… It just looks perfect.
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You’re killin’ me here!
I wish I could reach into my monitor and grab a slice.
YUM
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Gorgeous cake and beautiful photos!
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Whatay cake and what pictures .. Yumm!!
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Stunning pie texture! I must bake it immediately!
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Gorgeously simple but so delicious
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Beautiful photos! Love lemon – would have to try this recipe.
I’ve been seeing brown butter in everyone’s recipes off late. This cake looks heavenly for afternoon teas
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With lemon and no frosting. That’s totally my kinda cake. LOVE the first photo. Gorgeous styling Sneh!
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