"Crisp, fudgy and indecently rich, Flor’s brown butter cakes featured on the opening menu of the Borough Market restaurant in July 2019 and have been there ever since, surviving the restaurant’s recent closure and its transformation into an upscaled bakery at Bermondsey’s Spa Terminus. The brown butter cakes were originally on the menu at Flor’s elder sibling Lyle’s as a petit four, and are allegedly the restaurant’s oldest recipe. It was updated a few years ago to include the rich, molasses-like flavour of panela, after co-founder James Lowe cooked alongside a chef who only used unrefined sugars in Zurich. Hence, the recipe has been made using panela, along with brown butter, ground almonds, buckwheat flour and eggs. Find brown butter cakes on the bakery counter at Spa Terminus on Fridays and Saturdays, or order for nationwide delivery." - Emma Louise Pudge
