Brown butter and almond cake with mulled cider compote and calvados cream
- December 2013
- Serves 9-12
- Takes 45 min to make, 25 min to cook, plus cooling
This rich brown butter cake recipe makes the perfect festive dessert and comes topped off with a boozy, easy-to-make calvados-spiked cream.
- 37g (20g saturated)
- 36.9g (33.4g sugars)
It’s best to use a pale-based pan when browning butter so you can see what’s happening to the butter solids. Don’t worry if the cake sinks a little in the middle, it’ll still taste fantastic.
Use any leftover compote to top yogurt or porridge for breakfast.
You can make the compote 2-3 days in advance, then keep it in the fridge, covered. Warm through before serving.
Freeeze the cooked cake, wrapped in cling film, for up to 1 month. Defrost completely, cut into squares, then warm each one through in the microwave for 15 seconds to serve.
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