Browned Butter Almond Pound Cake | No Baking Powder Recipe

I've always wanted to make an almond pound cake that's moist, aromatic, and has a good texture without using baking powder. I used whipped whole eggs and whipped egg whites, with almond flour as the main ingredient, but the aroma and richness were still lacking a bit. Unexpectedly, after browning the butter, I achieved the flavor I desired! I'm sharing the detailed recipe with everyone, hope you enjoy!

[Recipe·5-inch mold]
Unsalted butter...50g
Whole egg...1 (about 55g)
Egg yolk...1 (about 18g)
Sugar...30g
Cake flour...20g
Almond flour...50g
Egg white...35g
Sugar...18g
Sliced almonds...as needed

[Baking time]
170℃/338℉- 32 minutes

[How to Make]
1. Heat the unsalted butter over low heat until it changes color and gives off a hazelnut aroma, then remove from heat and let it cool.
2. In a bowl, whisk together one whole egg and one egg yolk with brown sugar over a double boiler until thick and creamy, reaching a stage where the mixture doesn't immediately dissolve when dripped.
3. Sift in cake flour and almond flour, and fold until no dry flour remains. Gradually add the warm browned butter and mix evenly.
4. In another bowl, whisk the remaining egg white with sugar until stiff peaks form. Gently fold this mixture into step 3 until evenly combined.
5. Pour the batter into the mold, sprinkle with sliced almonds, and bake. Once baked, remove from the mold, let it cool, and it's ready to serve!