Brown Butter Peach & Cardamom Cake with Moscato Mousseline Buttercream

Life isn’t always going to be Peaches & Cream, but with cake everything is just that little bit better. This embodies all that is beautiful about summer produce, fresh juicy peach scented with a delicate waft of cardamom. Wrapped a veil of earthy, nutty broken butter with the sweet scent of Moscato wine, its one for a summer garden party with friends and laughter, and of course, buttercream on your chin.

Yield: 15

Author: Suze Morrison

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Brown Butter Peach & Cardamom Cake with Moscato Mousseline Buttercream

Prep time: 1 H & 30 MCook time: 23 MinTotal time: 1 H & 53 M

Life isn’t always going to be Peaches & Cream, but with cake everything is just that little bit better

Ingredients

For the Cake

• 180g Unsalted Butter, cut into cubes.
• 250g Plain Flour
• 4 Cardamom pods, seeds removed and crushed.
• 2tsp Baking Powder
• 1tsp Fine Salt
• 180g Full Fat thick Greek yogurt
• 60ml Whole Milk
• 1tsp Vanilla extract
• 50ml Rapeseed Oil
• 200g Light Muscovado Sugar
• 50g Golden caster sugar
• 3 Large Eggs, room temperature
• 4tbsp Peach Jam
• Fresh Peaches, Nectarines & Apricots to decorate.

Moscato Mousseline Buttercream

• 45g Plain Flour
• 200g Golden Caster sugar
• 360ml Whole Milk
• 300g Unsalted Butter, room temperature
• ½ tsp Fine Salt
• 70ml Moscato Wine

Instructions

1. Begin with the buttercream. Add the flour, sugar, salt, and milk to a small pan and whisk until smooth. Heat over a medium heat until thickened to a pastry cream, taking care to whisk continuously.
2. Transfer to a large bowl and cover the surface directly, allow to cool completely then chill in the fridge.
3. For the brown butter, add the butter for the cake to a small pan and melt over a low heat, once melted, increase the heat and bubble until it smells of biscuits, the bubbles subside, and brown flecks of milk solids appear. Immediately pour into a cold bowl to cease the cooking. Allow to firm up in the fridge.
4. Preheat oven 160C and grease and lightly flour 3 x 6” cake pans, set aside in the fridge.
5. In a bowl, whisk together the flour, cardamom, baking powder and salt until homogenous. In a jug, whisk the milk with the yogurt and vanilla, along with the oil.
6. Beat together the chilled brown butter and both sugars until light and fluffy, add the eggs, one at a time, taking care to beat well between each addition.
7. Alternate adding the flour and yogurt mixtures in 3 additions, gently mixing between each, it’s important not to overmix or your cake will be dense, a few lumps are fine.
8. Weigh the batter between your 3 pans and bake on the middle shelf for 20-25 minutes, or until light and springy to the touch. Allow to cool for 10 minutes in the pans before inverting onto a wire rack.
9. When cold, add the pastry cream for the buttercream to a stand mixer and beat to break it down. Add the butter, piece by piece until smooth, finally, whisk in the wine, beginning with 50ml, until you have a light, spreadable frosting.
10. Layer the cakes with the buttercream and peach jam, using the remainder of the frosting for the top and sides.
11. Top with fresh peaches and apricots and serve.

https://gourmetglow.co.uk/recipes/brown-butter-peach-cardamom-cake