Brown Butter Cake
Note: This cake, with its subtle toasted nut flavor and moist buttery texture, is one of the few things I can’t resist, especially when it’s still warm from the oven. It’s also delicious made with hazelnuts or almonds in place of the walnuts. INGREDIENTS ½ lb. (two sticks) unsalted butter, plus more for buttering the pan 4 oz walnuts ¾ cup all-purpose flour 3 cups confectioners' sugar, plus more for dusting Pinch salt 1 cup egg whites (from about 8 large eggs) DIRECTIONS In a