Brown Butter Strawberry Cake (makes 1- 8inch round cake) Note* the cake above is 4-8inch cakes layered on top of each other
- 1 3/4 cup almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 TBS honey
- 3 eggs
- 1/2 TBS pure vanilla extract
- 4 TBS butter
- 1/2 cup quartered strawberries (about 8-10)
Preheat oven to 350F.
Grease an 8inch round cake pan. Trace the bottom of the pan on parchment paper, cut out circle and place on bottom of pan.
Melt butter in a small pan over medium/low heat until browned and fragrant. Set aside.
In a blender pulse almond flour, salt and baking soda until combined. Add honey, eggs, vanilla, and brown butter. Blend until smooth.
Pour mixture into a bowl and fold in quartered strawberries. Pour batter into prepared cake pan. Bake for 25-30 minutes.
Swiss Meringue (Makes about two cups)
Note: this is a take on swiss meringue buttercream which traditionally made by heating the egg whites with sugar and beating with a lot of butter. There are several recipes online for this if you want a more creamy “icing” on your cake. My version is very light, similar to marshmallow fluff and it needs to be eaten right away so if you plan on having a lot of left overs I would advice using another icing recipe such as the buttercream mentioned above or perhaps a cashew cream or coconut cream icing.
- 2 room temperature egg whites
- 1/4 tsp lemon juice
- 1/2 cup light colored honey
Bring the honey to boil.
Meanwhile beat, using a hand-held mixer or standing mixer on medium to high speed, the egg whites and lemon juice until stiff peaks. This can take about 10 minutes or more.
With the mixer still on slowly (and carefully!!) pour the hot honey into the egg whites and beat a minute more.
Using a spatula or icing tool spread the meringue on top of the cake and serve immediately.