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James Martin's brown butter cake with bourbon butter glaze
Serves 8 Cakes, Bread and Pastries
Ingredients
- 250g butter, plus extra to grease
- 200g caster sugar
- 2tsp vanilla bean paste
- 4 large eggs
- 125ml buttermilk
- 375g self-raising flour
- double cream, softly whipped, to serve
For the bourbon glaze
- 75g butter
- 125g caster sugar
- 50ml bourbon (or whiskey, if you prefer)
Method
Preheat the oven to 190C/170C F/Gas 5 and grease a 28cm bundt tin.
Heat the butter in a pan set over a gentle heat until it turns nut brown. Remove from the heat and cool for 10 minutes. In a stand mixer, beat together the brown butter, sugar and vanilla.
Add the eggs, 1 at a time, beating after each addition, then beat in the buttermilk. Fold in the flour and 1tsp salt and mix until smooth. Pour the batter into the tin and bake for 1 hour.
Just before the cake is ready, make the bourbon butter glaze. Put the butter in a pan over a gentle heat and cook until it turns nut brown. Add the sugar, keeping the pan over the heat until the sugar has dissolved. Pour in the bourbon and stir.
Tip the cake on to a plate and, while it is still warm, spoon the glaze over the top, reserving about 1 tsp. Once cool, fill the centre with whipped cream and drizzle over the remaining glaze before slicing.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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