INGREDIENTS
Espresso Cake:
- 1 1/2 cup (180 g) all-purpose flour
- 2/3 cup (64 g) blanched almond flour, super fine
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, room temp, softened
- 2/3 cup (135 g) granulated sugar
- 4 large eggs, room temp
- 1 Tablespoon instant espresso powder
- 1/4 cup strong espresso, slightly cooled
Brown Butter Frosting:
- 1 cup (226 g) unsalted butter, cut into tablespoons
- 3 cups (360 g) confectioners sugar
- 1/2 teaspoon instant espresso powder
- pinch fine sea salt
- 2-3 Tablespoon milk, or milk alternative
Toasted Nuts:
- 1 cup raw pecans, halves
- 1 cup raw hazelnuts
Sources:
- Main Image & Recipe: Maryanne Cabrera
