Brown Butter Cake with Rose and Pistachio
This cake hero’s the BUTTER in this recipe!
Recipe by: Thando Manyoni
Serves: 8-12
Time: 1 hour
Ingredients:
- 300g Clover Springbok Unsalted Butter
- 1 cup brown sugar
- 2 tsp vanilla essence
- 3 eggs
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 cups cake flour
- 1 cup buttermilk
- 250g cream cheese
- 1 cup icing sugar
- 2 tsp rose essence
- ½ cup pistachio nuts, roughly chopped
- Rose petals, to garnish (optional)
How To Make Brown Butter Cake
- Heat a saucepan on medium-low heat and add the butter. Cook until the butter begins to foam and slowly turn brown.
- Once the butter stops foaming and is browned, transfer it to a large bowl.
- Preheat the oven to 180C and line a square baking tin with parchment paper.
- Add the sugar and vanilla essence to the butter and whisk to combine.
- Add the eggs one at a time, fully whisking through each egg before adding the next.
- Sift in the flour, baking powder, baking soda and whisk until. Add the buttermilk and whisk fully.
- Pour the batter into the cake tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
- In the meantime, make the frosting by beating the cream cheese until smooth. Add the icing sugar and whisk until light and fluffy.
- Add the rose essence and whisk until incorporated.
- Once the cake has cooled, remove from the baking tin then spread the cream cheese frosting in an even layer over the cake.
- Top with the crushed pistachios and rose petals.