Preparation of brown butter

Take a small saucepan over medium heat and melt the butter in it. Stir with a wooden spoon until it starts to foam and crackle. As the crackling stops, the butter will brown and small crumbs will form at the bottom. When the color turns a deep brown (this takes about 3 minutes), remove it from the heat and transfer it to a bowl to cool.

Prepare the cake

In a large bowl, mix all the dry ingredients together: flour, baking soda, salt, and sugar.
In a separate bowl, mix the wet ingredients: milk, eggs, yogurt/Hamoutsa cream and of course the melted brown butter.
Add the wet ingredients to the dry ingredients and mix until homogeneous with a wooden spatula.

Preparing the streusel

Mix all the ingredients together with a fork until you get a texture of damp sand (roll it like couscous!)

Assembling the cake

Butter a 20/22 cm mold well (it is recommended to put parchment paper on top and butter it again) then place half of the cake filling on the base, sprinkle half of the streusel on top and pour another half of the cake filling and half of the streusel.

Place in a preheated oven at 180 degrees for 40 minutes (until a toothpick comes out dry).
Cool completely for at least 20 minutes.

Cover (I didn't do it but you can!):

Mix the icing sugar with the milk until thickened.
Sprinkle the cake with water for decoration.
The cake can be kept for up to 4 days outside the refrigerator if covered, but will probably be eaten long before then!

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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