The other weekend I invited some friends over to be guinea pigs for my first attempt at the sous vide machine my little bro had just given me for my birthday. I was so focused on what to cook, how to cook it, and what time to start (which is not easy when the cook time says 1-4 hours…) that I completely forgot about dessert! Luckily others were not so easily sidetracked – all it took was an offer to run out and buy something (the horror!) to get me back on my game. And lets just say this cake saved the dinner. The very nice farmers market steaks I had painstakingly selected were cooked so far past well done there was not a speck of red left in the meat. (My recent attempts have been far more edible and even successful so there might be a sous vide recipe coming soon!)
The best part about this cake, after the heavenly meringue-like crust, is its versatility. You can make it with any kind of nut and change up the fruit with the seasons. Im thinking it would also be a perfect as an Easter brunch item because its not super sweet and it is just as good if not better the next day which is always a big bonus in my book!!
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I think I prefer the fluted edge but you can make this in a cake or tart pan, the flavor will be divine either way.
- 8oz / 227g unsalted butter
- 1½ cups / 180g slivered almonds, toasted and cooled (or 1 cup almond meal)
- 2½ cup / 340g confectioners sugar
- ¾ cup / 90g cake flour
- 1 tsp / 3g kosher salt
- 8 egg whites
- blood oranges for serving
- Preheat the oven to 325˚F and lightly grease and line a 9" cake or tart pan.
- Brown the butter: in a small pot, set over med/high heat melt the butter and let it really bubble away until you start to see browned bits on the side of the pot. Let it go a bit further until it smells nutty and when you tip the pot its bottom is coated in browned bits as well. Let cool slightly.
- Using a food processor or mortar and pestle, grind almonds into a course flour consistency.
- Combine this with the rest of the dry ingredients in a large bowl.
- Whisk in the egg whites, making sure all of the dry ingredients are absorbed.
- Strain the browned butter and slowly add it to the bowl - slowly because it will slosh a bit and we don't want to waste any!
- Pour batter into prepared pan and bake for 45-60 minutes, rotating the pan halfway.
- Let cool and serve with fresh blood orange slices.
still the best cake I have ever had!