0 0
Financiers- Small almond cakes

Share it on your social network:

Or you can just copy and share this url

Ingredients

180g/ 6 ounces Butter 1½ sticks, unsalted butter
180g/ 6 ounces Sugar
1 cup/ 100g Ground blanched almonds
6 Egg whites
95g/ ¾ cup all purpose flour

Nutritional information

64
Calories
4.3g
Total Fat
2.1g
Saturated Fat
17mg
Cholesterol
37mg
Sodium

Bookmark this recipe

[userpro_bookmark width="100%"]

Financiers- Small almond cakes

A classic french almond little cakes

Features:
  • Oven
  • Vegeterian
Cuisine:
  • 35 minutes
  • Medium

Ingredients

Directions

Share

Financiers are one of my favorite French patisserie small cakes, it has all I’m asking for in a cake, spongy crispy and most important rich almond buttery flavor.

The name of this almond cake derived from its shape which resembles a gold bar, and gold it is!

The method for making Financiers

There are many almond cakes from various cuisines however what makes this cake special is the combination of “beurre noisette” which is a butter cooked to the point you smell intoxicating hazelnut flavors and color changes to golden. It is created by allowing the butter to bubble in a small saucepan until almost burnt.

There is a fine line between burnt butter and golden nutty butter and since this is the heart of the recipe don’t take your eyes of the pan the butter can be destroyed in seconds.

financiers

Mixing the beurre noisette, egg whites, sugar and crushed almonds will form a runny dough that is best cooled before we put it in the financiers molds.

I prefer to use a piping bag (no need for a nuzzle) to place the batter in the molds. it’s not essential if you don’t have one, you can also use a spoon but it will take more time and will be a lot messier.

Baking is short, we are not interested in strong brown color, a light golden color is all that’s needed, it’s better that the cakes will be less crispy but will keep the moist internal texture.

financiers

Classic financiers can have many variations, the base almond cake can absorb almost any addition. earl-grey, sesame, espresso, chocolate, Hazelnut and more, you can add cherry, jam, buttermilk inside them and cover them in whatever topping comes to your head.

The ingredient list is small and appear simple, it actually is but we need to pay attention to the details if we want this cake not just be good, but be amazing as it should.

(Visited 292 times, 1 visits today)

Steps

1
Done
5 minutes

preparing the beurre noisette

In a small saucepan cook the butter until bubbling, keep your eyes on the saucepan, we want to get to a golden brown color. when we the desired color is reached turn turn of the heat and keep aside.

2
Done
3 minutes

making the batter

In a medium saucepan, mix almond and sugar, beat the egg whites gently and add to to the sugar almond mix.
place the saucepan over medium heat and stir with a wooden spoon just until the batter is combined, runny but still possible to touch with your finger, don't over heat, we don't want the eggs to break.
Remove from heat and add flour and the melted butter, mix well until smooth.
Place the batter in a piping bag and let cool in the fridge for 1 hour (at this stage the batter can be kept up to 24hrs refrigirated).

3
Done
15 minutes

baking the financiers

Preheat the oven to 200°c/400°F.
Fill the financier molds with the batter and bake for about 15 minutes until golden .(if using big molds bake another extra of 3-4 minutes).
Allow the financiers to cool down for a few minutes before serving.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Beef bourguignon
previous
Quick Beef Bourguignon
chicken roast with potatoes
next
Grandma’s Chicken Roast Revisited
Beef bourguignon
previous
Quick Beef Bourguignon
chicken roast with potatoes
next
Grandma’s Chicken Roast Revisited

Add Your Comment