Our version of this small French almond cake replaces the traditional beurre noisette with rendered wagyu fat. It’s interesting how much flavour you can capture in the fat. It has all these roasted notes and so many different properties that you don’t get from eating the meat itself.
Serving a sweet pastry with caramelised onions and anchovies might sound a bit weird but it works. It’s sweet, nutty, salty, it’s all really roasty. With the caramelised onions and the saltiness from the fish, it turns it into something you could have at a cocktail party, maybe with a glass of Riesling or Gewurztraminer, something that has those high tones to work with the fat.
50g (1.7 oz) wagyu fat, from trim
2 egg whites
80g (2.8 oz) powdered sugar
30g (1.06 oz) almond flour
30g (1.06 oz) all-purpose flour
1/2 tsp vanilla extract
3 onions, sliced and caramelised
8 Cantabrian or other high quality anchovy in oil
Render wagyu trim until you have 50g fat. Cool it down in the fridge overnight.
In a stand mixer, whip egg whites and sugar to soft peaks. Set aside.
Mix the almond flour with the all-purpose flour and vanilla extract.
Whisk in the rendered wagyu fat until smooth.
Fold in whipped whites.
Spoon or pipe the batter into small round moulds and bake at 180C / 350G for about 25 minutes. Remove and cool on a rack.
When ready to serve, halve cakes and sandwich with caramelised onions and anchovies.