Brown Butter Hazelnut Cake
Notes: This cake keeps well for at least 3 days as the nuts help it stay moist and soft.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.guylian.com.
Cooking tools:
- Stand mixer
- Food processor
- Cake pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Parchment paper
- Skewer
- Chef's knife
- Spatula
- Measuring spoon
Ingredients
- 225g unsalted butter (diced)
- 275g roasted hazelnuts (chopped)
- 125g plain flour (sifted)
- 300g granulated sugar
- 5 medium eggs
- 2 tsp vanilla extract
- 1 tbsp Amaretto
- Pinch of sea salt
- 200g unsalted butter (diced)
- 330g icing sugar (sifted)
- 2-3 tbsp milk
- Guylian Sea Shell chocolates (to decorate)
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