Brown Butter Hazelnut Cake



Posted 5 April 2022 (Last updated 5 April 2022)



Total Time




Light, delicate cake with a crisp crust. Browning the butter adds extra depth and toasty nuttiness. (Gluten-Free)


  • Vanilla extract icon
    Vanilla extract1 tablespoon
  • Powdered sugar icon
    Powdered sugar170 g
  • Gluten-free flour icon
    Gluten-free flour50 g
  • Egg white icon
    Egg white5
  • Granulated sugar icon
    Granulated sugar3 tablespoons
  • Powdered sugar icon
    Powdered sugaras needed
  • Hazelnuts icon
    Hazelnuts150 g
  • Unsalted butter icon
    Unsalted butter220 g

  • 1. Prepare a clean springform pan
  • 2. Pre-heat oven - 160°C
  • 3. Heat unsalted butter in a clean saucepan until lightly browned then set aside
  • 4. Mix in vanilla extract to the saucepan
  • 5. Grind hazelnuts, then set aside in the bowl
  • 6. Add powdered sugar and gluten-free flour to the bowl with nuts and mix
  • 7. Add egg white and granulated sugar to a clean stand mixer bowl
  • 8. Whisk until soft peaks form then set aside
  • 9. Transfer butter to nuts
  • 10. Transfer egg whites to nuts
  • 11. Pour the batter into prepared pan
  • 12. Bake until skewer tests clean - 45 min, 160°C
  • 13. Let cool completely
  • 14. Dust with powdered sugar

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