Financier cakes with pear

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Quantity: 12 cakes

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 235, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 26 G., fiber 2 G., cholesterol 30 mg, sodium 75 mg, sugar 18 G.

This recipe for a fluffy, golden French financier cake made with almond flour is topped with thin slices of pear, making it even more delicious and aromatic. No need to look for special financier pans: muffin tins will do! Before decorating, the pears are mixed with a small amount of brown sugar, which turns into a light caramel crust during baking. To give the finished cakes an even more sophisticated look, dust them with powdered sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g + 2 tbsp unsalted butter + extra for greasing the pan
2/3 cup premium flour
1/3 cup almond flour
0.5 cup + 2 tablespoons dark brown sugar
1/4 teaspoon coarse salt
Whites of 4 large eggs
1 tsp vanilla extract
2 small pears, thinly sliced
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Make brown butter:

In a medium saucepan, melt 110 grams of butter over medium-high heat and cook until shimmering. Reduce the heat to medium and cook, swirling the pan, until the butter is golden and fragrant with nuts, about 3 minutes. Remove from heat and let cool.
In a medium bowl, combine both flours, 1/2 cup brown sugar, and salt. In a large bowl, beat the egg whites with a mixer on high speed until stiff peaks form; add the vanilla extract. Add the brown butter and dry ingredients.

Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 175°C. Grease a 12-cup muffin tin.
Melt the remaining 2 tablespoons butter and combine with the pears and the remaining 2 tablespoons brown sugar in a large bowl; stir to combine. Divide the batter among the muffin tins; top each with 3 pear slices.
Bake until golden brown, 12-14 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Donuts, pies, buns / Food Network - recipes / European cuisine / French cuisine