This morning I baked these wonderful brown butter apple and nutmeg cakes made with a base of ground almonds. I browned the butter before folding in to the batter to give the most incredible nutty aroma. These naturally gluten-free cakes have a lovely moist and rich texture and are lightly sweetened with honey. The beautiful sweet fragrance that filled the kitchen smelt incredible, and I couldn’t wait to bite in to one. Enjoy!
1/2 cup (100g) unsalted butter*
1 cup ground almonds
1/2 cup brown rice flour*
1 teaspoon baking soda
1 tsp ground nutmeg
1 tbsp apple cider vinegar
2 free range eggs
1/4 cup honey, maple or agave syrup
1/4 cup nut milk, coconut milk, or cows milk
1 apple, finely sliced in to wedges
*if you are dairy free, you could also use extra virgin coconut oil, or oil of your choice.
*you could also use buckwheat flour, spelt flour, or more ground almonds if you prefer.
Preheat oven to 180 C, and grease 8 muffin tins.
Melt the butter in a small saucepan over medium heat, and simmer until browned and it has a beautiful nutty fragrance. Set aside to cool.
In a medium bowl, whisk together the ground almonds, flour, baking soda, and nutmeg.
In a small bowl, whisk together the eggs, honey and milk. Add the wet ingredients into the dry ingredients, and then whisk to combine. Fold in the cooled browed butter.
Divide the batter between muffin tins (about 3/4 full), and then top with 2-3 slices of apple.
Bake the cakes in the oven for 15-20 minutes or until golden brown on top.
Cool, and then enjoy!
I like to eat them warm, with a little dollop of whipped cream.
*dairy free (if coconut oil is used)
*refined sugar free
Petite Kitchen xx
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