Brown Butter Strawberry Cake

Cook Time 1 hour

Servings 6

Ingredients

150g unsalted butter, plus extra for greasing 

Demerara sugar, for sprinkling 

3 eggs

200g caster sugar

2 tsp vanilla extract or vanilla bean paste 

200g full-fat plain yoghurt 

100g (1 cup) almond meal

200g self-raising flour 

½ teaspoon ground cinnamon 

Good pinch sea salt

250g strawberries, hulled and halved 

Method

Preheat the oven to 180°C fan-forced. Grease a 23cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside.

Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool.

Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated.

Spoon the batter into the tin and smooth the surface. Arrange the halved strawberries, cut side up, on top of the cake batter. Sprinkle on some demerara sugar and bake for 50-55 minutes or until a skewer comes out clean when tested. Allow to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.