Toasted Hazelnut & Brown butter mini bundt cakes

The whole reason I wanted to make these cakes is because I like the smell and taste of the brown butter. Brown butter and toasted hazelnut are like the perfect combination.

Toasted Hazelnut & Brown butter mini bundt cakes 

Makes a dozen of mini bundt cakes

Dry ingredients

145 g Cake Flour

50 g Hazelnut Flour( Slightly toasted)

1  tsp Baking Powder

1/4 tsp Salt
Wet Ingredients

140 g Brown Butter

45 g Brown Sugar

100 g Maple syrup

1 tsp Vanilla Extract

2 Eggs
For tossing

200 g Vanilla sugar (Optional)

Toast the Hazelnut flour in the oven at low heat about 10 minutes and let it cool.

Place the butter in a small saucepan and cook it until the milk solids start to turn brown on the bottom of the pan and smells nutty. Strain it and let it cool slightly.

Sieve  the dry ingredients all together put it aside. In another bowl mix the wet ingredients together. Pour the wet mixture into the dry mixture whisk until incorporated and pour the batter in to the mini cake mold. Bake at 180 C for about 20 minutes.

Let them cool. Remove the cakes from the pan and toss them in the vanilla sugar.