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

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.

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