Brown butter almond cake from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter

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Notes about this recipe

  • ashallen on July 02, 2022

    This is a lovely variation on a financier/visitandine-type cake - pretty, very buttery with rum and almond flavors, tender, and a lighter crumb than traditional financiers that makes it better suited to serving as a cake slice. I also found it to be very practical - it uses up lots of egg whites (there are always too many in my freezer), it was easy to pull together (with a food processor and stand mixer), uses ingredients I usually have in my pantry, and keeps well over several days. I removed the cake from the oven when the center was 193-195F, but I think that was too soon since the center sagged a little during cooling and was quite moist (moisture level was better after it sat overnight). Next time I'll bring my egg whites up to room temperature before mixing the cake (forgot to do it this time) and see if that helps the center cook faster.

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