Browned Butter, Almond, Summer Fruit Cake
Recipe by Rosie Kellett
This wonderful recipe was provided by Rosie Kellett: “This cake is the epitome of summer: it’s sticky, jammy, fresh and not too sweet. The browned butter and ground almonds give it a beautiful nuttiness and it’s just dreamy with a dollop of crème fraiche on top, on a warm summer’s day.”
Ingredients
Serves 8 generously
- 250g unsalted butter 370g icing sugar, sifted 200g ground almonds 8og plain flour
- a pinch of sea salt
- 220g egg whites (save the egg yolks for tiramisu!)
- 3 tsp vanilla extract 10ogberries
- 1 ripe peach, sliced into half-moons (tinned also work well)
- crème fraiche, to serve
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas mark Grease and line a 21cm round tin.
Step 2
Melt the butter in a saucepan over a medium-high heat and continue to cook until it starts to brown, swirling the pan and keeping an eye on it so it doesn’t turn from brown to burnt. Once the milk solids have gone a nutty brown, take the pan off the heat and leave to cool.
Step 3
Whisk together the icing sugar, ground almonds, plain flour and salt in a large bowl.
Step 4
Add the egg whites and vanilla and stir until combined, then add the cooled brown butter and mix again.
Step 5
Pour the batter into the tin and put the tin into the fridge for 15 minutes until the batter has slightly firmed up.
Step 6
Sprinkle the fruit on top, pressing the berries and slices of peach halfway into the batter.
Step 7
Bake for 1 hour 15 minutes, covering loosely with foil after 50 minutes so it doesn’t brown too much on top.
Step 8
Let the cake cool completely in the tin, then serve with a light dusting of icing sugar and a dollop of crème fraiche.
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