Place the butter in a large shaloow pan over low/medium heat.

Cook the butter until it begins to brown and has a nutty flavor (stir often)

Immediately pour the butter into 2 separate bowls (¼ of the butter in one and ¾ of the butter in the other).

Place the bowls in the fridge to firm up and cool down.

Preheat the oven to 180ºC and line 2 20cm cake tins with baking paper.

Combine the flour, baking powder and salt in a bowl and whisk until combined.

In a stand mixture fitted with the paddle attachment, cream the butter with both sugars until light and fluffy.

Add the eggs and vanilla and continue to beat the mixture.

Add the butter cream and mix until just combined.

Add the flour mixture and milk a little at a time.

Mix until just combined.

Pour the batter into the cake tins and bake the cakes for 45min or until a for inserted comes out clean.

Place the remaining browned butter in a stand mixer fitted with the whisk attachement.

Whisk on high speed until light and fluffy.

Add the icing sugar and vanilla and continue to whisk until combined.

Slice each cake in half (only if you want 4 layers) and stack them on top of each other, topping each layer with browned butter buttercream.

Once all the layers have been stacked and iced, place the cake in the fridge for at least 20min.

Meanwhile, place the honey in a small cup and place it in the microwave for 30sec – 1min, then whisk in the cinnamon.

Once the cake has chilled, remove it from the fridge and spread the remaining frosting around the cake.

Place the cake back in the fridge for another 20min.

Top the cake with fresh blackberries, cherries, rosemary and a few drizzles of the honey mixture.