Hazelnut-Brown Butter Cakes with Figs

Name: Hazelnut-Brown Butter Cakes with Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams 1/2 cup butter; 6 larges egg whites, at room temperature; 12 firm-ripe figs, rinsed, stem ends trimmed, and sliced lengthwise; 118 milliliters all-purpose flour; 177 milliliters granulated sugar; 1 teaspoons ground cinnamon; 113 grams 3/4 cup hazelnuts (about; 1 teaspoon grated lemon peel; 79 milliliters About powdered sugar; 1 teaspoons salt

Hazelnut-Brown Butter Cakes with Figs is a vegetarian recipe with 6 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 505 calories, 8g of protein, and 27g of fat. A mixture of hazelnuts, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Butter and flour six ramekins or muffin cups (1-cup size). In a 5- to 6-quart pan over high heat, melt 1/2 cup butter; stir often until butter is golden brown with dark brown flecks, 3 to 5 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Muffin Liners

Ramekin

Frying Pan

Remove at once from heat and let stand until just warm, 15 to 20 minutes.

Meanwhile, place hazelnuts in an 8- or 9-inch-wide pan and bake in a 350 regular or convection oven until golden beneath skins, about 10 minutes.

Ingredients you will need

Hazelnuts

Equipment you will use

Oven

Frying Pan

Pour onto a clean linen towel and let stand until cool enough to handle, then rub nuts in towel to remove loose skins.

Ingredients you will need

Nuts

Dry Seasoning Rub

In a food processor, whirl nuts with flour, 1/2 cup granulated sugar, lemon peel, salt, and cinnamon until finely ground.

Ingredients you will need

Granulated Sugar

Lemon Peel

Cinnamon

All Purpose Flour

Nuts

Salt

Equipment you will use

Food Processor

In a large bowl, with a mixer on high speed, whip egg whites until frothy. Gradually add remaining 1/4 cup granulated sugar and continue to whip until mixture holds soft peaks. Gently stir in nut mixture. Gradually add brown butter, stirring until well blended. Spoon batter equally into ramekins. Overlap fig slices on tops in a circular pattern.

Ingredients you will need

Granulated Sugar

Egg Whites

Butter

Figs

Equipment you will use

Ramekin

Blender

Bowl

Bake in a 350 regular or convection oven until cakes are lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes (25 minutes in convection oven). Set cakes on a rack to cool for 10 to 15 minutes.

Equipment you will use

Toothpicks