brown butter sage cakes
- 8 sage leaves
- 200g unsalted butter, chopped
- ½ cup (110g) caster (superfine) sugar
- 2 cups (300g) self-raising (self-rising) flour, sifted
- ½ teaspoon bicarbonate of (baking) soda, sifted
- ⅓ cup (80ml) maple syrup, plus extra to serve
- ¾ cup (180ml) milk
- 2 eggs
- 2 teaspoons vanilla extract
- Preheat oven to 160°C (325°F). Heat a small saucepan of water over high heat and bring to the boil. Blanch the sage, drain on paper towel and set aside.
- Lightly grease 2 x 12cm round cake tins and line with non-stick baking paper. Grease the base of each and arrange the sage leaves in each tin. Place the butter in a small frying pan over high heat and stir until melted. Cook for 3–4 minutes or until foamy and golden brown. Transfer to a small bowl to cool slightly.
- Place the sugar, flour and bicarbonate of soda in a large bowl and whisk to combine. Place the maple syrup, milk, eggs, vanilla and browned butter in a bowl and whisk to combine. Add the browned butter mixture to the flour mixture and whisk until smooth. Divide the mixture between the 2 tins and place on a large baking tray. Cook for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely. Using a serrated knife, trim the bases and spoon over the extra maple syrup to serve. Serves 6–8
Photography: Ben Dearnley
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