The following recipe and excerpt for browned butter, almond, summer fruit cake are from “In For Dinner” by Rosie Kellett. It’s available for purchase on Amazon.
This cake is the epitome of summer: it’s sticky, jammy, fresh, and not too sweet. The browned butter and ground almonds give it a beautiful nuttiness, and it’s just dreamy with a dollop of crème fraîche on top, on a warm summer’s day.
Browned Butter, Almond, Summer Fruit Cake
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
- Melt the butter in a saucepan over medium-high heat and continue to cook until it starts to brown, swirling the pan and keeping an eye on it so it doesn’t turn from brown to burnt. Once the milk solids have gone a nutty brown, take the pan off the heat, transfer the butter to a bowl to stop it from browning further, and let cool.
- Whisk together the powdered sugar, almond flour, all- purpose flour, and salt in a large bowl. Add the egg whites and vanilla and stir until combined, then add the cooled brown butter and mix again. Pour the batter into the pan and put into the fridge for 15 minutes until the batter has slightly firmed up.
- Sprinkle the fruit on top, pressing the berries and slices of peach halfway into the batter.
- Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean, covering loosely with foil after 50 minutes so it doesn’t brown too much on top.
- Let the cake cool completely in the pan, then release the sides and serve the cake with a light dusting of powdered sugar and a dollop of crème fraîche.
In For Dinner Copyright © 2025 by Rosie Kellett. Photographs copyright © 2025 by Benedikte Klüver. Illustrations copyright © 2025 by Alice Kell. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
