Hello everyone! The weekend is here again, and it’s time for some French temptations… Financiers are super delicious, and luckily they are easy to make, too.
To get that characteristic flavour and consistency – remember to follow the instructions carefully, especially when it comes to the butter. The butter needs to be melted until brownish, and you have to stir it into the batter while it’s still warm.
Perfect financiers are nice and soft, with crispy edges.
I use vanilla in my financiers, and here I’m using Dr. Oetker vanilla twister.
(yield: 24 small cakes)
- 1 cup + 1 tablespoon (240 g) regular sugar
- 2/3 cup (80 g) all-purpose flour
- 1 cup (120 g) very finely ground almonds
- 7 oz. (200 g) egg whites
- 3/4 cup + 1 tabelespoon (200 g) butter
- 2-3 twists Dr. Oetker vanilla
Preheat the oven to 390°F (200 °C). Spray the mounds with non-stick baking spray or brush with some melted butter, and place them in the freezer for at least 15 minutes before baking the financiers.
This will make it easier to release the cakes after baking later.
Put the sugar into a bowl.
Add the flour and ground almonds. It’s important that the flour is lump free, so you may need to sift it.
Make a well in the center of the dry ingredients and pour in the egg whites.
Carefull stir everything together, making sure the mixture is lump free.
Add the vanilla. If you are using this vanilla twister from Dr. Oetker, just turn it upside down and twist it 2-3 times.
Melt the butter in a small pan placed on a low heat, stirring constantly.Turn up the heat to medium when the butter is completely melted.
Continue stirring until the butter has a nutty brown colour.
Pour the warm butter trough a sieve to get rid of any solids from the bottom of the pan.
Add the butter in three additions, mixing carefully between each addition.
Use a tablespoon to divide the mixture between the moulds.
Alternatively transfer the mixture to a piping bag or other plastic bag.
Twist the bag to secure the mixture.
Snip off the tip with a pair of scissors.
Pipe the mixture into the moulds, they should be filled almost all the way up to the top.
Turn the preheated oven down to 350 F (180 C).
Bake the financiers for about 20 minutes, or until golden.
Use a cake tester to check if the cakes are done. If the tester comes out dry, the cakes are ready.
I use a mini bundt pan from NordicWare: Teacakes & Candies.
That said, you can just as well use a mini cupcake pan.
If you want to make your financiers gluten free, just replace the flour with rice flour and add 1 tablespoon corn starch. Sift together the rice flour and corn starch before using in this recipe.
I hope you are tempted…
I wish you all a great weekend, hugs from me to you.
Next weekend I’ll share the recipe for this delicious, but easy chocolate sheet cake, topped with an amazing frosting…