Brown Butter Cakes with Rhubarb-Strawberry Compote
Servings
12people
Servings
12people
Ingredients
10tablespoonsunsalted butter1 stick plus 2 tablespoons
2 1/2ouncesground almondsabout 2/3 cup ground
2 1/2ouncesall-purpose flourabout 2/3 cup
2cupsconfectioner’s sugarlightly spooned
3/4cupegg whites5-6 eggs
1teaspoonvanilla extract
1pinchsalt
RHUBARB-STRAWBERRY COMPOTEmakes 1 1/2 cups
1poundrhubarbsliced into 1-inch pieces
1/2cupnatural cane sugar
1pinchsalt
2tablespoonsport
1/2teaspoonvanilla extract
1cupstrawberriesleave small ones whole; cut large ones in half
1teaspoonfresh lemon juiceor to taste
Instructions
Make compote: Combine rhubarb, sugar, salt, and port in a nonreactive (nonaluminum) saucepan. Leave to macerate for at least 1 hour and up to 12 hours, tossing occasionally. Add vanilla; cook on medium heat for 15 minutes, stirring every so often to discourage sticking. Stir in strawberries and cook 5 more minutes. Adjust taste with lemon juice and more sugar, if desired.
Make cakes: Cook butter gently in a saucepan over medium heat until milk solids become dark brown. This will take between 10 and 20 minutes depending on your stove. Slower is best. The milk will start to caramelize as moisture evaporates. I like to make the milk very dark. Be sure to scrape all the solids into your batter.
Combine ground almonds, flour, and sugar in a large bowl. Stir in egg whites, vanilla, and salt with a wooden spoon. Add browned butter and all its bits in a steady stream, stirring constantly. Coat muffin pans generously with cooking spray. Fill 2/3 full with batter. Bake at 350˚ for 20 minutes. Serve on dessert plates, topped with compote.
Recipe Notes
Nutrition Facts
Brown Butter Cakes with Rhubarb-Strawberry Compote
Amount Per Serving
Calories 267
% Daily Value*
Cholesterol 25mg8%
Sodium 29mg1%
Total Carbohydrates 34g11%
Dietary Fiber 2g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.