A classic French almond butter cake made with almond flour and beurre noisette.
The batter is enriched with egg whites and baked until the edges caramelise lightly while the centre remains soft and moist. Delicate, nutty and best enjoyed with coffee or tea.
Oven / Toaster Oven (recommended)
• Preheat to 160–170°C
• Heat for 3–5 minutes
• The edges will turn lightly crisp and the butter aroma will come back.
Air Fryer
• 150–160°C for 2–3 minutes
Storage
• Room temperature: 2–3 days in an airtight container
• Fridge: up to 5 days
• Freezer: up to 3 weeks (reheat directly without thawing)
