Brown Butter Almond Cake with Apricot Whipped Cream
Oct 31, 2019 20:17:18 GMT -5
Post by maybetoday on Oct 31, 2019 20:17:18 GMT -5
BROWN BUTTER ALMOND CAKE WITH APRICOT WHIPPED CREAM
yield: 24 SERVINGS prep time: 35 MINUTES cook time: 35 MINUTES
Brown Butter Almond Cake with Apricot Whipped Cream is such a lovely, nutty, sweet, and delicate cake. Such an amazing flavor combination!
INGREDIENTS:
FOR THE CAKE:
10 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup almond meal or finely ground almonds*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 tablespoon almond liqueur, such as Amaretto
1 teaspoon almond extract
1 cup milk
FOR THE WHIPPED CREAM:
2 cups heavy cream
3 to 4 tablespoons granulated sugar, to taste
3/4 cup apricot preserves
1/2 cup sliced almonds, toasted
DIRECTIONS:
TO MAKE THE CAKE:
Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
Transfer the butter (including the browned bits) to a large mixing bowl to allow it to cool for about 10 minutes.
Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
Whisk together the flour, almond meal, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the brown butter, sugar, and brown sugar until thoroughly combined.
Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur and extract.
Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Spread the cake batter evenly in the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean.
Cool completely in the pan.
TO MAKE THE WHIPPED CREAM:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the desired amount of sugar over the cream. Whisk until combined.
Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Stir the preserves to break up any large lumps. Gently fold the preserves into the whipped cream. Be sure not to stir too much and deflate your whipped cream. Don’t try to get a uniform distribution of preserves. You should see streaks of preserves in the whipped cream.
Spread the whipped cream evenly over the cooled cake. Top with toasted almonds before serving.
NOTES:
*I used BoB’s Red Mill Finely Ground Almond Meal/Flour. You can also make your own almond meal by grinding blanched almonds in a food processor.
link
yield: 24 SERVINGS prep time: 35 MINUTES cook time: 35 MINUTES
Brown Butter Almond Cake with Apricot Whipped Cream is such a lovely, nutty, sweet, and delicate cake. Such an amazing flavor combination!
INGREDIENTS:
FOR THE CAKE:
10 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup almond meal or finely ground almonds*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 tablespoon almond liqueur, such as Amaretto
1 teaspoon almond extract
1 cup milk
FOR THE WHIPPED CREAM:
2 cups heavy cream
3 to 4 tablespoons granulated sugar, to taste
3/4 cup apricot preserves
1/2 cup sliced almonds, toasted
DIRECTIONS:
TO MAKE THE CAKE:
Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
Transfer the butter (including the browned bits) to a large mixing bowl to allow it to cool for about 10 minutes.
Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
Whisk together the flour, almond meal, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the brown butter, sugar, and brown sugar until thoroughly combined.
Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur and extract.
Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Spread the cake batter evenly in the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean.
Cool completely in the pan.
TO MAKE THE WHIPPED CREAM:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the desired amount of sugar over the cream. Whisk until combined.
Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Stir the preserves to break up any large lumps. Gently fold the preserves into the whipped cream. Be sure not to stir too much and deflate your whipped cream. Don’t try to get a uniform distribution of preserves. You should see streaks of preserves in the whipped cream.
Spread the whipped cream evenly over the cooled cake. Top with toasted almonds before serving.
NOTES:
*I used BoB’s Red Mill Finely Ground Almond Meal/Flour. You can also make your own almond meal by grinding blanched almonds in a food processor.
link