French Four-Spice Cake with Browned Butter Spice Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This cake starts out tasting like citrus and sweet spices, then builds to a gentle pepper glow if the quatre epices is made with white pepper, or a good kick if it's based on black pepper. Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
zest of 1/2 orange |
2 large eggs |
1 1/3 cups flour |
2 tablespoons unsweetened cocoa |
2 teaspoons quatre épices |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup buttermilk |
2/3 cup butter |
1/4 cup honey |
1 teaspoon quatre épices |
2 tablespoons half-and-half |
1 1/2 tablespoons lemon juice |
3 cups powdered sugar |
2/3 cup chopped toasted walnuts |
Directions:
1. Preheat oven to 350°. Butter and flour a 9-in. square pan.
2. Make cake: Beat butter, brown sugar, and zest in a large bowl with a mixer until fluffy. Add eggs and beat until well blended. In another bowl, combine flour and other dry ingredients. Add flour mixture to butter mixture one-third at a time, alternating with buttermilk half at a time, and beating on low speed after each addition until blended. Spread batter in pan.
3. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool on a rack, 10 minutes. Loosen cake from pan with a slender spatula, then invert onto a rack. Re-invert onto another rack; cool completely.
4. Make frosting: Cook butter in a medium saucepan over medium-low heat, swirling pan occasionally, until deep golden brown, 10 to 15 minutes. Pour into a mixer bowl, let cool, then chill until firm enough to beat, about 30 minutes. Add remaining ingredients except for nuts and beat until fluffy, 1 to 2 minutes, occasionally scraping inside of bowl.
5. Split cake horizontally with a long serrated knife. Lift off top layer with 2 wide spatulas. Set bottom layer on a platter, then spread with half of frosting. Replace top layer. Spread top of cake with remaining frosting, then sprinkle with nuts.
6. quatre épices
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