Hazelnut Brown Butter Cake
Makes: 1 cake
225g butter
1 teaspoon vanilla extract
1 ¼ cup hazelnuts, skin removed, toasted
1 ¹⁄
³
cups icing sugar
¹⁄
³
cup plain flour
6 egg whites
3 tablespoons caster sugar
1. Preheat oven to 180ºC. Grease and line
a 22cm cake pan.
2. Melt butter over medium heat. Stir the
butter making sure the milk solids do not
burn to the base of the pan. Cook for
1-2 minutes or until butter has browned.
Add vanilla. Set side.
3. Using the chopper attachment process
hazelnuts on Speed 5 for 60 seconds or
until a fine powder.
4. In a large bowl combine nuts, icing sugar
and plain flour.
5. Using the beaker and whisk attachment
process eggwhites and sugar on Speed 5
for 1 minute.
6. Fold egg whites and browned butter into
the nut mixture in three batches. Pour into
prepared pan and bake for 50 minutes - 1
hour. Cool in pan for 30 minutes. Serve.
Gooey Caramel Apple Streusel Cake
Makes: 1 cake
1 ½ cups stewed apples
Caramel Sauce:
1 cup brown sugar
125g butter
¼ cup thickened cream
¼ cup maple syrup
Streusel Topping:
1 ½ cups plain flour
½ cup brown sugar
¼ cup caster sugar
1 ½ teaspoons ground cinnamon
125g melted butter
Cake:
125g butter, room temperature
1 cup caster sugar
2 eggs
2 teaspoon vanilla extract
2 cups plain flour
2 teaspoons baking powder
²⁄
³
cup milk
1. Caramel Sauce: Combine all ingredients in
a small pan. Place over medium high heat
and big to a simmer. Stir constantly until
thickened and sugar has dissolved.
Set aside.
2. Streusel Topping: Place all ingredients
in the chopper attachment and pulse for
20 seconds or until combined. Set aside.
3. Preheat oven to 180ºC. Grease and line
a 22cm spring form cake pan.
4. In a large bowl cream butter and sugar
using the whisk attachment on Speed 4 for
Recipes continued
15
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