Financiers are little tiny cakes shaped like a miniature brick. Financiers are super moist inside from the almond flour and slightly crispy on the outside. They are the perfect treat with tea. The financiers are supposed to resemble a gold bar; thus the name financier. If you don’t have financier molds you can also make them in tiny muffin tins. I have a financier silicone mold but still brush them with melted butter to help the release even easier. I have come to love silicone baking molds and have many of them. You can find a good assortment of silicone baking molds on Amazon.com as well as many other online sources. You will see many variations of financiers. Some are adorned with various fruits or without; almost any fresh fruit will do. Peaches are in season right now and a perfect pair with almond flavor. Small children really enjoy these tiny cakes as they are easy to hold and eat. Big kids like them too!
(recipe adapted from Epicurious)
yield: ~ 12 financiers
2 Tbsp. melted unsalted butter
1 Cup finely ground almonds (almond meal)
1 2/3 Cup confectioners sugar
1/2 Cup all-purpose flour
pinch of salt
3/4 Cup egg whites (~ 5-6 egg whites)
1/2 tsp. pure almond extract
3/4 Cup unsalted butter; melted & turned to browned butter * (see below on how to make browned butter)
slices of fresh peaches; skins removed
* How to make browned butter: Using a small shallow pan; melt the butter over high heat until foamy; turn heat down to low and swirling the pan continue to swirl the pan until the butter becomes browned and nutty smelling. Let cool.
1. Preheat the oven to 450° degrees F. Use the 2 Tbsp. melted butter to brush the insides of the financier molds.
2. Combine the ground almonds, sugar, flour and salt; whisk to get rid of any lumps. Using the whisk, stir in the egg whites and almond extract until combined. Whisk in the cooled browned butter.
3. Fill each of the molds almost to the top and top with a slice of fresh peach. Bake at 450° degrees for 7 minutes. Drop the oven temperature to 400° degrees and bake for another 7 minutes or until the cakes are almost firm. Turn off the oven and let the cakes cool in the oven for 7-10 minutes.
4. Remove the cakes from the oven and let cool in the pan for about 5 minutes and then remove. Cool completely and dust with confectioners sugar.