I received the call around 2pm yesterday.
“I think you went overboard with the almond extract”
“There was no almond extract in this recipe. It was the brown butter”.
“I really don’t do almond extract”
“And it’s okay because there wasn’t any in the cake. Just vanilla and the brown butter. And flour, and sugar, and egg whites. Nada de almendra.”
Brown butter is magic. Its French name, beurre noisette, literally translates to ‘hazelnut butter’ which is probably why E wasn’t a big fan of the visitandine, this week’s selected French Fridays with Dorie recipe. Named after the religious congregation that popularized it, the visitandine is a simple cake that at Dorie Greenspan’s suggestion, gets elevated by swapping regular melted butter with browned butter.
While many of my Dorista friends dressed up their visitandines to the nines, I enjoyed mine with my espresso and a bit of blueberry preserves. Next time, I’ll definitely do ‘regular’ melted butter (or cook it to a lighter color) and top it with fruit or ice cream. It’s the perfect simple cake to keep whenever there is visita – guests!
French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table. Check out the rest of the participating posts for this week here.