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Nutty Espresso Cake with Brown Butter Frosting

Maryanne Cabrera
  • minutes
  • Serves

INGREDIENTS

4

Eggs, large

1 1/2 cups

All-purpose flour

2/3 cup

Almond flour, super fine

2 1/2 tsp

Baking powder

1/2 tsp

Cinnamon, ground

3 cups

Confectioners sugar

2/3 cup

Granulated sugar

1/2 tsp

Sea salt, fine

1 pinch

Sea salt, fine

1 cup

Hazelnuts, raw

1 cup

Pecans, raw halves

1 1/4 tbsp

Espresso, instant powder

1/4 cup

Espresso, strong

2 cups

Butter, unsalted

2 tbsp

Milk