Brown Butter & Vanilla Tray Cake with Peanut Butter & Honey Frosting
250g unsalted butter, diced
3 cups (450g) plain flour
2 cups (440g) caster sugar
3 tsp baking powder
½ tsp salt
1 ½ cups (375ml) milk, at room temperature
4 eggs, at room temperature
2 tsp vanilla extract
Frosting
250g unsalted butter, softened
250g smooth peanut butter
200g pure icing sugar, sifted
½ tsp sea salt
½ cup honey, plus extra for drizzling
2 tsp vanilla paste
Preheat the oven to 160°C Fan. Grease and line a 20cm x 30cm baking tin with baking paper.
Place the butter in a medium saucepan over medium heat. Melt butter and continue to heat until foamy and the butter turns a deep golden colour and smells nutty. Remove from heat and cool.
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add the milk, eggs, and vanilla extract and whisk until combined. Slowly pour in the brown butter and mix until just combined. Pour the mixture into prepared cake tin and bake for 30-35 minutes until cooked through. Cool completely.
For frosting, place butter, peanut butter, icing sugar, sea salt, honey and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and light.
Dollop the frosting over the cake and use an offset spatula to spread out and create ripples in the frosting. Drizzle with honey and serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
