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Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche

Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche

Plump August blackberries nestled into a nutty brown butter and hazelnut cake, baked until golden and fragrant. Served warm with a dollop of bright lemon crème fraîche, this dish combines classic French technique with laid-back California sunshine.

Marguerite Lavigne
Marguerite Lavigne
Prep: 20 minutes
Cook: 35 minutes
8
easy
dessert
bakingblackberriesbistro-dessertbrown-butter+1

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Timeline

1 hour 2 minutes
0m15m30m45m1h
Preheat & Prep Pan
5m
Brown the Butter
7m
Mix Dry Ingredients
5m
Fold Batter
5m
Assemble & Bake
35m
Whip Crème Fraîche
5m
Cool & Serve
10m

Ingredients

  • 10 tbsp unsalted butter(divided; 1 tbsp for greasing, 9 tbsp for browning)
  • 1 cup hazelnut meal(ground hazelnuts; almond meal also works)
  • 1/2 cup all-purpose flour
  • 1 cup powdered sugar(plus extra for dusting)
  • 1/2 tsp fine sea salt
  • 1 tbsp lemon zest(grated from 1 organic lemon)
  • 4 egg whites(at room temperature)
  • 1 tsp vanilla bean paste(pure vanilla extract works great too)
  • 2 cups fresh blackberries(plump, summer blackberries)
  • 3/4 cup crème fraîche(chilled)
  • 1 tbsp fresh lemon juice(squeezed from the zested lemon)

Instructions

  1. 1

    Preheat your oven to 375°F (190°C). Generously grease an 8-inch round cake pan with 1 tbsp unsalted butter and line the bottom with a circle of parchment paper.

    5 min

    Tip: A removable-bottom tart pan or springform pan works wonderfully here for easy serving.

  2. 2

    Melt the remaining 9 tbsp unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally until the milk solids turn a deep amber brown and smell heavenly and nutty, about 5 minutes. Remove from heat immediately and let cool slightly.

    7 min

    Tip: Keep a close eye on the butter at the end—the leap from nutty brown butter to burnt butter happens fast!

  3. 3

    In a large bowl, whisk together 1 cup hazelnut meal, 1/2 cup all-purpose flour, 1 cup powdered sugar, 1/2 tsp fine sea salt, and 1 tbsp lemon zest.

    5 min

    Tip: Whisking dry ingredients breaks up any clumps in the powdered sugar and hazelnut meal.

  4. 4

    Whisk 4 large egg whites and 1 tsp vanilla bean paste into the dry mixture until combined, then slowly pour in the warm browned butter while folding gently until a smooth, glossy batter forms.

    5 min

    Tip: Make sure your browned butter isn't scalding hot when adding it to the egg whites.

  5. 5

    Pour the batter into the prepared pan. Scatter 2 cups fresh blackberries evenly over the top, gently pressing them into the surface. Bake for 30 to 35 minutes, until golden brown and a toothpick inserted into the center cake portion comes out clean.

    35 min

    Tip: Don't push the berries all the way to the bottom; they will naturally settle as the cake bakes.

  6. 6

    While the cake bakes, whisk 3/4 cup crème fraîche with 1 tbsp fresh lemon juice in a small bowl until smooth and softly whipped. Keep chilled until ready to serve.

    5 min

    Tip: This bright, tangy cream cuts through the rich hazelnut brown butter perfectly.

  7. 7

    Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm with generous dollops of the lemon crème fraîche.

    10 min

    Tip: A light dusting of extra powdered sugar right before serving adds that Parisian bistro touch.

Chef's Notes

In Parisian bakeries, financiers are those tiny rectangular gold bar pastries, but here in California, I love making one big, rustic gâteau meant for sharing family-style. Get your blackberries from the farmers' market when they're so ripe they practically stain your fingers. I love pairing this warm cake with a glass of chilled sparkling Rosé or a natural Chenin Blanc.

Frequently Asked Questions

How long does Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche take to make?

Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche takes about 55 minutes total. That includes 20 minutes of prep and 35 minutes of cooking.

How many servings does this recipe make?

This recipe makes 8 servings.

What skill level is needed for Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche?

The main ingredients are: unsalted butter, hazelnut meal, all-purpose flour, powdered sugar, fine sea salt, lemon zest, egg whites, vanilla bean paste, fresh blackberries, crème fraîche, fresh lemon juice.

What type of meal is Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche?

Warm Blackberry & Brown Butter Hazelnut Cake with Lemon Crème Fraîche is categorized as: dessert.