Brown butter, in a cake? It really is as glorious as it sounds. You can make standard round versions of these brown butter cakes in a mini muffin tin, but we've used a bespoke tin to create these perfect hearts. We recommend KAISER's heart-shaped mini muffin tin, £11.99, Amazon.


  • 100g, plus extra for the tin unsalted butter
  • 100g ground almonds
  • 100g self-raising flour
  • 125g soft light brown sugar
  • 4 large egg whites
  • a few drops vanilla extract


  • STEP 1

    Put the butter in a small stainless-steel pan (it’s easier to see the butter change colour in a silver pan). Heat gently, swirling the pan until the butter turns golden brown and smells nutty. Pour into a small bowl and cool a little.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Butter 12 holes of a mini-muffin tin (we used a heart-shaped one but a regular mini-muffin tin will work, too).

  • STEP 3

    Mix together the ground almonds, flour and sugar with a pinch of salt, then gradually mix in the egg whites and brown butter until you have a smooth batter. Stir in the vanilla.

  • STEP 4

    Divide the mixture between the muffin holes. Bake for 12-14 minutes or until risen and springy. Cool in the tin for 10 minutes then turn out and cool until just-warm.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating