Hazelnut Brown Butter Cake

Grams/ Weight Measurement
Yield = 2 x 10” rounds, or 12” x 16” rectangle

140 g toasted hazelnut, pulsed in food processor until a mulch (any nut or seed works)
5 g salt
400 g brown sugar
250 g milk
3 eggs
230 g Nextjen All Purpose Baking Blend (flour)
11 g baking powder
120 g browned butter

In a mixer with a paddle attachment, mix together nuts, salt, sugar, milk and eggs for 1 minute.
Add flour and baking powder, mixing until incorporated.
Mix in the brown butter.
Scrape cake batter into 2 greased 10” round cake pans or 1 12” x 16” rectangle cake pan.
Bake at 400°F for 5-6 minutes, then lower the temperature to 350°F and bake for 8-10 minutes.

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Cups / Imperial Measurement
Yield = 2 x 10” rounds, or 12” x 16” rectangle

1 cup toasted hazelnut, pulsed in food processor until a mulch (any nut or seed works)
1 tsp salt
2 1/2 cup brown sugar
1 cup milk
3 eggs
1 1/2 cup Nextjen All Purpose Baking Blend (flour)
2 tsp baking powder
1/2 cup browned butter

In a mixer with a paddle attachment, mix together nuts, salt, sugar, milk and eggs for 1 minute.
Add flour and baking powder, mixing until incorporated.
Mix in the brown butter.
Scrape cake batter into 2 greased 10” round cake pans or 1 12” x 16” rectangle cake pan.
Bake at 400°F for 5-6 minutes, then lower the temperature to 350°F and bake for 8-10 minutes.

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