Rosie Kellett’s Brown Butter, Almond & Summer Fruit Cake
This cake perfect for warm spring and summer days: it’s sticky, jammy, fresh and not too sweet. The browned butter and ground almond give it a beautiful nuttiness and it’s just dreamy with a dollop of creme fraiche on top, on a warm summer’s day.
25 minutes prep, 1 hour 15 minutes cook
Serves 8
Ingredients
250g unsalted butter
370g icing sugar, sifted
200g ground almonds
80g plain flour
Pinch of sea salt
220g egg whites
3 tsp vanilla extract
100g berries
1 ripe peach, sliced into half-moons (tinned also work well)
Creme fraiche, to serve
Method
1 Preheat the oven to 170C/150C fan/ gas mark 3. Grease and line a 21cm round tin.
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. Whisk together the icing sugar, ground almonds, plain flour and salt in a large bowl.
3 Add the egg whites and vanilla and stir until combined, then add the cooled brown butter and mix again.
4 Pour the batter into the tin and put the tin in the fridge for 15 minutes until the batter has slightly firmed up.
5 Sprinkle the fruit on top, pressing the berries and slices of peach halfway into the batter.
6 Bake for 1 hour 15 minutes, covering loosely with foil after 50 minutes so it doesn’t brown too much on top.
7 Let the cake cool completely in the tin, then serve with a light dusting of icing sugar and a dollop of creme fraiche.
From In For Dinner by Rosie Kellett. Image: Benedikte Kluver
More recipes to try
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Serves 6-8 slices
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