Adapted From: The Sweet Life – Desserts from Chanterelle by Kate Zuckerman
Yield: 1x 10 inch Cake
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.