Hedvig’s brown butter, miso and walnut cake

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By

Olia Hercules
Abstract

This is for all the salty-sweet lovers. Just be mindful of the potency of your miso: some are saltier than others, so try the recipe with less if you feel yours may be extra-flavourful and salty. I often use a reduced-salt version for this cake.

At the beginning of 2020, I gave myself permission to have as much cake as I wanted to eat, and I have never regretted that decision. I will admit that my cake hedonism was easily sustained because of Hedvig Winsvold, who made the best cakes in her cosy Scandi-furnished café called Tromsø (just in case you are curious it’s pronounced ‘Troom-suh’).Read More