I can't believe I've not done brown butter yet on here. I think maybe I was just waiting for the right time or the perfect recipe. I've cooked with brown butter before and sadly it didn't go well. I had a recipe for brown butter sugar cookies however once in the oven the cookies all merged into one giant baking tray cookie so I left brown butter alone for a while. This recipe was worth leaving it alone all that time. Nick couldn't stop eating these, he said they were now one of his favourite bakes of mine.
This weekend has been one of those wonderful weekends where nothing really happened but it was nice to just be lazy. Saturday was the laziest day we've had in ages, we spent the whole day in PJs watching ER and catching up on The Biggest Loser (I'm so hooked on that show, I always feel gutted when each season ends). I did some baking for this week's posts and in the evening we visited a friend's new flat.
Today we popped into town for our first car boot sale of the year. I found an amazing stand full of old books and cameras but unfortunately pay day hasn't arrived yet and I don't really need to fill our flat with more stuff. I picked up The Observer Book of Wild Flowers (from 1948) for £2. It's full of beautiful illustrations of flowers and all their Latin names. It reminds me of the kind of books my Grandad would have kept in his bookcase so I couldn't bring myself to leave it behind.
Anyway, back to these little beauties. They are so simple but they came out really well. I took the base recipe from Lily Vanilli's maple bacon tea cakes. It helped me work out how much butter to use because once browned it weighs less. I also swapped the milk for almond milk and I couldn't have been happier with the final result. The almonds go all crunchy and toasted in the oven which is lovely against the melt in your mouth texture of the cake. If you have friends coming round and you want to bake up a little treat that isn't overly sweet or too filling, these are perfect.
Brown Butter Almond Tea Cakes
(recipe adapted from Sweet Tooth by Lily Vanilli)
225g unsalted butter
1/2 teaspoon baking powder
1/2 teaspoon salt
215g caster sugar
180g plain flour
1 teaspoon vanilla extract
125ml unsweetened almond milk
flaked almonds, to sprinkle
- Preheat the oven to 180 C/350 F. Grease a 12 hole muffin tray and set aside.
- Once browned, allow to cool slightly before beating with the sugar for a few minutes. Add the eggs one at a time and beat until just incorporated.
- Add the dry ingredients in 3 parts, alternating with the almond milk. Mix until smooth.
- Pour the mix into each hole in the muffin tray (about two thirds full) and sprinkle the flaked almonds over the top. Bake for 20-25 minutes, until a cocktail stick comes out clean.