Hazelnut Brown Butter Cakes With Figs

Directions

1. Butter and flour six ramekins or possibly muffin c. (1-c. size). In a 5- to 6-qt pan over high heat, heat 1/2 c. butter; stir often till butter is golden with dark brown flecks, 3 to 5 min. Remove at once from heat and let stand till just hot, 15 to 20 min.
2. Meanwhile, place hazelnuts in an 8- or possibly 9-inch-wide pan and bake in a 350 degree regular or possibly convection oven till golden brown beneath skins, about 10 min. Pour onto a clean linen towel and let stand till cold sufficient to handle, then rub nuts in towel to remove loose skins.
3. In a food processor, whirl nuts with flour, 1/2 c. granulated sugar, lemon peel, salt, and cinnamon till finely grnd.
4. In a large bowl, with a mixer on high speed, whip egg whites till frothy. Gradually add in remaining 1/4 c. granulated sugar and continue to whip till mix holds soft peaks. Gently stir in nut mix. Gradually add in brown butter, stirring till well blended. Spoon batter equally into ramekins. Overlap fig slices on tops in a circular pattern.
5. Bake in a 350 degree regular or possibly convection oven till cakes are lightly browned and a toothpick inserted in the center comes out clean, about 30 min (25 min in convection oven). Set cakes on a rack to cold for 10 to 15 min.
6. To remove cakes from ramekins, run a thin-bladed knife between each cake and ramekin to loosen; invert to unmold, then set upright. Serve hot or possibly at room temperature. Sprinkle with powdered sugar just before serving.
7. This recipe yields 6 servings.