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Get the recipe below from the incredible Maryanne Cabrera!

 

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:

  • 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:

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