Friday, November 25, 2011

Hazelnut brown butter cake - my take

This recipe was inspired from smitten kitchen's hazelnut brown butter cake

Here is my rundown:
6 ounces hazelnuts
1/4 pound (4 ounces) unsalted butter
3 ounces olive oil
1/2 vanilla bean
1 cup powdered sugar
1/3 cup all-purpose flour
6 large egg whites
3 tablespoons granulated sugar

I used half the butter from the original recipe, and substituted the other half with 3 ounces of olive oil.

The hazelnuts I got from my local whole foods were already toasted and had the black husk on it. I rubbed them against each other in the plastic bag I got them in - that removed most of the dark husk.

I also did not do the ganache - to me it felt like an overkill, I like my cakes with no decoration.

Don't overbake - my cake was perfectly done in 35 minutes - although the recipe calls for 50 minutes of baking, I suggest you keep checking after 30 minutes.

For detailed instructions, here's the original recipe.

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