Recipe of the week: Flor bakery’s brown butter cakes
Moist and treacly, these are perfect as a bite with coffee, or as a pudding
These have always been a firm favourite at Flor, says Helen Evans. Moist and treacly, they’re perfect as a bite with coffee, or as a pudding. Make sure you find panela for this recipe – the unrefined nature of the sugar gives the cakes an extra fudginess and depth of flavour. The cakes are also gluten-free, and freeze particularly well due to their high fat content. Make ahead and reheat if you like them warm.
Ingredients: makes 12
- 120g unsalted butter (making roughly 100g of brown butter)
- 150g panela
- 60g ground almonds
- 20g buckwheat flour
- 20g cornflour
- 4g fine sea salt
- 100g egg whites
Method
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Put the butter into a small saucepan and over a medium heat leave it to melt and bubble. When you see the milk solids start to turn dark brown on the bottom of the pan, remove it from the heat and set aside to cool slightly. This is your “brown butter”.
- Mix together all the dry ingredients, making sure everything is evenly dispersed. Break down any lumps in the panela with your fingers.
- In a clean and dry bowl, or a Kenwood-style mixer fitted with the whisk attachment, start to whisk the egg whites until they form soft peaks. Add the dry ingredients to the same bowl and turn the machine to its lowest speed setting. Mix slowly to combine.
- Finally, with the machine on low, drizzle in the brown butter, which should be cool but still liquid. Using a flexible spatula, make sure you get all the browned milk solids from the bottom of the pan. Continue mixing until everything looks smooth, shiny and well homogenised.
- Transfer the finished batter to a reusable piping bag and chill for at least 2 hours.
- Preheat your oven to 180°C (fan-assisted) or 200°C (non fan-assisted). Lightly grease your moulds (we use silicone mini-muffin moulds at 280mm x 500mm) with any neutral cooking oil or melted butter and set them on top of a baking tray. Fill each mould with 35-40g of the batter, then transfer to the oven for around 14-16 minutes, until nicely golden brown on top. Let them cool for 5 minutes in the moulds, then pop them out and leave them to cool completely on a wire rack.
Helen Evans is head of baking and pastry at Flor Bakery (flor-bakery.com)
Create an account with the same email registered to your subscription to unlock access.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Shardlake: a 'tightly plotted, gorgeously atmospheric piece of television'
The Week Recommends Arthur Hughes captivates in this 'eminently watchable' Tudor murder mystery
By Irenie Forshaw, The Week UK Published
-
Major League Baseball is facing an epidemic of pitcher's injuries
Under the Radar Many insiders are blaming the pitch clock for the rise in injuries — but the league is not so sure
By Justin Klawans, The Week US Published
-
8 movie musicals that prove the screen can share the stage
The Week Recommends The singing and dancing, bigger than life itself
By Scott Hocker, The Week US Published
-
Daniel Wallace's 5 favorite books that should not be forgotten
Feature The author recommends works by Italo Calvino, Evan S. Connell, and more
By The Week US Published
-
6 picturesque homes in Arizona
Feature Featuring a glass elevator in Sedona and a grotto waterfall in Paradise Valley
By The Week Staff Published
-
Baffin Island: looking for narwhal in Arctic Canada
The Week Recommends An exploration of this island between mainland Canada and Greenland is ideal for the adventurous at heart
By The Week UK Published
-
Knife: Salman Rushdie's 'mesmeric memoir' of brutal attack
The Week Recommends The author's account of ordeal which cost him his eye is both 'scary and heartwarming'
By The Week Staff Published
-
Sarah Langan recommends 6 women-centric horror books
Feature The horror novelist recommends works by Stephen King, Gillian Flynn, and more
By The Week US Published
-
6 spacious homes for car lovers
Feature Featuring a 14-car showroom in Oregon and a Bentley-style apartment in Florida
By The Week Staff Published
-
6 serene homes in Vermont
Features Featuring a four-level Shaker barn in Hartland and a Scandinavian-inspired home in Stowe
By The Week US Published
-
Amanda Montell's 6 favorite books that will expand your knowledge
Feature The linguist recommends works by Mary Roach, Alice Carrière, and more
By The Week US Published