I made that!

Today I’m craving cake. So I made one!

First I browned some butter.

Then I whipped some eggs and sugar until they were nice and fluffy. I whipped the browned butter into my fluffy egg mixture.

Then I folded in flour, almond meal, powdered sugar, baking powder and the seeds of a vanilla bean.

I poured that into my pan and tossed on some sliced almonds.

I baked it, cooled it, and sprinkled some powdered sugar on top.

But then I wanted something bright. So I stuffed it with some raspberry jam.

Happy happy cake day!

RECIPE (adapted from Carole Walter):

6 oz butter

1 vanilla bean

1 ½ cups sifted powdered sugar

4 oz almond meal

1 cup flour

1 ½ tsp baking powder

6 egg whites (3/4 cup)

2 eggs

¼ tsp salt

½ cup sugar

2 tbsp sliced almonds

– Place butter in pan and brown.

– Heat oven to 350.

– Butter 10” springform pan.

– Mix powdered sugar, flour, almond meal and baking powder.

– Scrape out the seeds from a vanilla bean and rub into dry mixture.

– Place eggs, egg whites and salt in mixer and whip on medium speed until frothy.

– Increase speed and slowly whisk in sugar.

– Continue whisking until thick and fluffy.

– Reduce speed to medium and pour in browned butter in a slow stream, scraping in browned bits.

– Fold in dry mixture.

– Pour into pan and sprinkle with sliced almonds.

– Bake 35-40 minutes.

– Cool in pan on rack for 20 minutes before unmolding.