Brown Butter Peach Cardamom Cake (Print)
Tender brown butter cake with peaches, cardamom, and Moscato buttercream. Aromatic, fruity and elegant.
# What You'll Need:
→ Cake
01 -
180g Unsalted Butter, cut into cubes
02 -
250g Plain Flour
03 -
4 Cardamom pods, seeds removed and crushed
04 -
2 tsp Baking Powder
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1 tsp Fine Salt
06 -
180g Full Fat thick Greek yogurt
07 -
60ml Whole Milk
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1 tsp Vanilla Extract
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50ml Rapeseed Oil
10 -
200g Light Muscovado Sugar
11 -
50g Golden Caster Sugar
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3 Large Eggs, room temperature
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4 tbsp Peach Jam
14 -
Fresh Peaches, Nectarines & Apricots to decorate
→ Moscato Mousseline Buttercream
15 -
45g Plain Flour
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200g Golden Caster Sugar
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360ml Whole Milk
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300g Unsalted Butter, room temperature
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½ tsp Fine Salt
20 -
70ml Moscato Wine
# How to Make It:
01 -
Add the flour, sugar, salt, and milk to a small pan and whisk until smooth. Heat over medium heat until thickened to a pastry cream, whisking continuously.
02 -
Transfer to a large bowl, cover the surface directly, allow to cool completely, then refrigerate.
03 -
Add the butter for the cake to a small pan and melt over low heat. Increase heat and cook until fragrant with brown flecks appearing. Pour into a cold bowl to stop the cooking and chill until firm.
04 -
Preheat the oven to 160°C. Grease and lightly flour 3 x 6-inch cake pans, then place them in the fridge.
05 -
In a bowl, whisk together the flour, cardamom, baking powder, and salt until evenly combined.
06 -
In a jug, combine the milk, yogurt, vanilla extract, and oil, whisking until homogeneous.
07 -
Beat together the chilled brown butter with the muscovado and caster sugars until pale and fluffy. Add the eggs one at a time, beating well after each addition.
08 -
Alternate adding the flour and yogurt mixtures in three additions, mixing gently between each. Avoid overmixing; a few lumps are fine.
09 -
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes on the middle shelf or until light and springy to the touch. Cool for 10 minutes in the pans before inverting onto a wire rack.
10 -
Beat the chilled pastry cream in a stand mixer to break it down. Gradually incorporate the butter in small pieces until smooth. Add the Moscato wine, starting with 50ml, and whip until light and spreadable.
11 -
Layer the cakes with buttercream and peach jam, then use the remaining frosting to cover the top and sides. Top with fresh peaches, nectarines, and apricots.
# Additional Notes:
01 -
Ensure your butter is chilled before beating with sugar for the best texture.