bonappetit5.0
Walnut-Buckwheat Toffee Cakes
Tiny but mighty, these individual buckwheat cakes are rich and dense with brown butter and walnuts, and bring big sticky toffee pudding energy.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●oven
- ●bowl
- ●food processor
- ●measuring cup
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 375°. Lightly spray cups of a standard 12-cup muffin pan with nonstick vegetable oil spray. Cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–⏱️ 8 minutes. Remove from heat and stir in 2 Tbsp. honey and 1 tsp. vanilla bean paste or vanilla extract; let cool until lukewarm, about ⏱️ 5 minutes.
Nonstick vegetable oil spray (for pan). honey1 Tbsp. (17 g) cornstarch2 Tbsp. vanilla bean paste or vanilla extract1 tsp
3
Pulse ⅔ cup (65 g) coarsely chopped walnuts, ¼ cup (32 g) buckwheat flour, 2 Tbsp. (17 g) cornstarch, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until nuts are very finely ground (take care not to process into a paste); transfer to a large bowl. Scrape in brown butter mixture and stir to combine.
. (17 g) cornstarch2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
4
Using an electric mixer on medium-high speed, beat 3 large egg whites and ⅔ cup (133 g) dark brown sugar in a medium bowl until medium peaks form, 6–⏱️ 8 minutes. Add one fourth of meringue to batter; mix until combined (this will lighten the batter). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks remain (err on the side of mixing less over more to keep the batter airy).
large egg whites3
5
Using a #16 cookie scoop or ¼-cup measuring cup, place a heaping scoop of batter in each prepared muffin cup (you should be able to fill about 10). Bake until tops are golden brown and cakes are beginning to pull away from sides of cups, 12–⏱️ 14 minutes. Transfer pan to a wire rack and let cakes cool in the pan ⏱️ 5 minutes. Turn out onto rack; let cool completely. Do Ahead: Cakes can be baked 1 day ahead. Store, loosely covered, at room temperature.
6
Sauce and Assembly
7
While cakes are baking, bring ½ cup (packed; 100 g) dark brown sugar, ½ cup heavy cream, 4 Tbsp. unsalted butter, cut into ½" pieces, and 1 Tbsp. honey to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring occasionally, until butter is melted and sugar is dissolved, about ⏱️ 4 minutes. Boil, without stirring, ⏱️ 1 minute, then remove pan from heat. Stir in 1 Tbsp. whiskey (if using), 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract. Let sauce cool.
. (17 g) cornstarch2 Tbsp. unsalted butter, cut into ½" pieces4 Tbsp. honey1 Tbsp. whiskey (optional)1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. vanilla bean paste or vanilla extract1 tsp
8
Divide cakes among plates and top each with a scoop of vanilla ice cream. Stir sauce briefly to combine, then drizzle over ice cream.
Vanilla ice cream (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...