Browned butter & almond summer fruit cake
Recipe extracted from‘ In For Dinner’ by Rosie Kellett, out now, published by Square Peg, priced £ 27. All photography by Benedikte Klüver.
This cake is the epitome of summer: it’ s sticky, jammy, fresh and not too sweet – and it’ s just dreamy with a dollop of crème fraîche on top!
Serves 8 generously Preparation 30-35 minutes Cooking time 1 hour 15 minutes, plus cooling
Ingredients
• 250g unsalted butter
• 370g icing sugar, sifted, plus extra for dusting
• 200g ground almonds
• 80g plain flour
• A pinch of sea salt
• 220g egg whites( save the yolks for tiramisu!)
• 3 tsp vanilla extract
• 100g raspberries
• 1 ripe peach, sliced into half-moons( tinned also work well)
• Crème fraîche, to serve
Method
• Preheat the oven to 170 ° C, fan 150 ° C, gas mark 3. Grease and line a 21cm round tin.
• Melt the butter in a pan over a medium-high heat and continue to cook until it starts to brown, swirling the pan and keeping an eye on it so it doesn’ t turn from brown to burnt. Once the milk solids have gone a nutty brown, take the pan off the heat and leave to cool.
• Whisk together the icing sugar, almonds, flour and salt in a large bowl.
• Add the egg whites and vanilla and stir until combined, then add the cooled brown butter and mix again.
• Pour the batter into the tin and put the tin in the fridge for 15 minutes until the batter has slightly firmed up.
• Sprinkle the fruit on top, pressing the berries and peach slices halfway into the batter.
• Bake for 1 hour 15 minutes, covering loosely with foil after 50 minutes so it doesn’ t brown too much on top.
• Let the cake cool completely in the tin, then serve with a light dusting of icing sugar and a dollop of crème fraîche.
6 < Boxmoor Direct < July 2025 <