Adapted From: The Sweet Life – Desserts from Chanterelle by Kate Zuckerman

Yield: 1x 10 inch Cake

So beautiful... I almost don't want to slice it

So beautiful… I almost don’t want to slice it

I fell in love with this recipe before I even made it… Almond, Vanilla Bean and Brown Butter… You had me at hello!

I’ve made a couple of tweaks to the original receipe and the outcome is a wonderfully moist cake with a crunchy topping. The vanilla and almond flavours combine wonderfully to infuse the cake with an almost custardy taste.

Whilst there are a lot of sub-components that need to be prepped it’s not an overly hard cake to throw together. Serve warm if possible.


  • 20 mins Preparation
  • 40 mins Baking



  • Mixmaster w/ Whisk Attachment
  • Food Processor
  • 10 inch Springform Pan
  • Kitchen Scales
  • Measuring Spoons / Measuring Cup
  • Small Saucepan
  • Large Saucepan w/ Steamer Insert
  • Spatula / Rubber Scraper
  • Whisk
  • Wire Rack
  • Fine Mesh Sieve
  • Baking Paper




Note Weight (Metric) Weight (Imp.) Volume
Unsalted Butter 250g 8.8oz

1 cup

Vanilla Bean

Natural Almonds 125g 4.4oz

1 cup

Plain Flour

Also known as All Purpose Flour 80g 2.8oz ½ cup + 1 tbsp
Egg Whites


Caster Sugar

Also known as Superfine Sugar 50g 1.7oz ½ cup
Icing Sugar Also known as Powdered Sugar 100g 3.5oz

1 cup


¼ tsp



Ingredient Note Weight (Metric) Weight (Imp.) Volume
Sliced Almonds
Icing Sugar Also known as Powdered Sugar 25g 0.9oz ¼ cup



  1. Pre-heat oven to 180°C / 350°F
  2. Grease and line the bottom of the 10 inch Springform pan
  3. Split the vanilla bean and scrap out the seeds, put the seeds and vanilla bean into the saucepan with the unsalted butter
  4. Place over a medium to high heat and cook until the mixture becomes a golden brown colour and emits a nutty aroma
  5. Remove from heat, at this point you can dry and keep the vanilla bean for another use
  6. Place the almonds and flour in the food processor and blitz until it is ground into a fine powder
  7. Fill the large saucepan with water, make sure that the steamer insert is sitting above it and not touching the water
  8. Bring water to boil
  9. Place the eggwhites, caster sugar, and icing sugar into a stainless steel bowl and place over steamer – ensure its not touching water
  10. Whisk eggwhite mixture continuously until it is warm to touch and the sugars have dissolved
  11. Remove from heat and place into the mixer – turn onto low speed
  12. Slowly add the almond flour mix and salt to the egg white mixture
  13. Very slowly add the browned butter mixture – you need to make sure that you add no more than 2 tablespoons of butter at a time and allow it to completely become incorporated before adding any more
    • Be careful to not get any of the particulates from the browned butter into the batter
  14. Once incorporated, use the rubber spatula to scrap down the sides and make sure everything is mixed
  15. Pour batter into Springform pan and place in oven
  16. Bake for 40 minutes or until a skewer comes out clean and the cake springs back when touched
  17. Place on wire rack and leave to cool for 20 mins
  18. Remove from pan and leave to cool completely
  19. Sprinkle with sliced almonds and sift icing sugar on top to serve

The cake will keep in an air tight container in a cool place for 2-3 days

Beautiful cake with a crunchy topping

Beautiful cake with a crunchy topping

Ready to Eat!

Ready to Eat!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s