First need to make the beurre noisette. Beurre noisette is a toasted or caramelized butter. It’s rich in flavor and very simple to make. Just heat up the butter while stirring it every now and then. This will prevent it from burning. It takes a little bit of time, but eventually the milk solids will start to caramelize. When that is happening turn down the heat for more control. You want a nice golden color.
Then pour it into a bowl and let it cool down in your fridge.
Once it’s cold transfer 220 grams into a mixing bowl and also add the sugar, the salt, the baking powder and the zest from the lemon.
Start beating it and then slowly add the egg. Once it’s a nice fluffy batter turn down the speed and add the flour. Keep on mixing till it’s an even batter.
Then spread it on a baking tray that’s lined with a silicon sheet or a piece of parchment paper.
Level it and then bake it at 180 °C for about 20 minutes.
When you’re happy with the color let the cake cool down and then cut it to the desired size. Now brush a layer of white port on top. If you want something nonalcoholic use an almond syrup.
