Apple and cardamom brown butter cakes
makes 10 small cakes
6 tablespoons (90 g) unsalted butter
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 cup (100 g) almond flour
1/2 cup (60 g) GF oat flour or brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 eggs
1/3 cups (70 g) natural cane sugar
1/4 cup (60 ml) whole milk
2 lady apples, thinly sliced
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 cup (100 g) almond flour
1/2 cup (60 g) GF oat flour or brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 eggs
1/3 cups (70 g) natural cane sugar
1/4 cup (60 ml) whole milk
2 lady apples, thinly sliced
Preheat oven to 350F (180C).
Melt the butter in a small saucepan and cook until milk solids are brown. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.
In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.
In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.
Pour the batter (3/4 of the way up) into your molds that have been previously greased. Top with a couple of thin slices of apple.
Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds. They are best eaten while warm.
