The Catalan TableIngredients
Servings:
4
Ingredients
- 105 gpowdered sugar
- 45 ghoney
- 50 gall-purpose flour
- 55 galmond flour
- 1 chemical leavening agent (Royal baking powder)
- 1 salt
- 115 gegg whites
- 80 gbrowned butter (*)
Nutritional Information
Per Serving (Approx.)
Calories
433 kcal
Protein
7 g
Fat
20 g
Carbohydrates
63 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Prepare the Dough
- Preheat the oven to 165 ºC for at least 10 minutes to ensure it reaches a consistent temperature.
- In a bowl, mix the sifted flour, almond powder, icing sugar, salt, and baking powder with a wooden spoon until well integrated.
- In another bowl, add the honey and slowly pour in the melted butter while stirring with a whisk until you obtain a homogeneous mixture.
- The egg whites should not be whipped, but they need to be lightly beaten with a fork until they form a little foam and incorporate some air.
- Add the unbeaten egg whites to the flour bowl and stir with the whisk until the mixture is uniform.
- When the dough is well integrated, add the brown butter (liquid and hot) and stir thoroughly with a manual whisk until all ingredients are well combined.
- Grease the mold with butter and lightly flour it, or line it with baking paper before adding the dough.
- Fill the mold up to about 3/4 of its capacity to allow the dough to rise during baking.
- Bake at 165 ºC for approximately 40 minutes, until a toothpick inserted in the center comes out clean.
Recommendations & Tricks
- Melt the butter in a saucepan over medium heat until it turns a light brown color, like hazelnut, and releases a nutty aroma. This will take approximately 5-8 minutes. Be careful not to burn it.
- Use powdered sugar instead of traditional sugar to ensure a finer and fluffier texture in the cake.
- Mix the honey with the other liquids to facilitate its uniform integration with the dry ingredients.
- Sift the cake flour with the almond flour to avoid lumps and ensure a smooth batter.