Financier cakes
Complexity: average
Quantity: 24 pcs.
Financiers are traditionally baked with ground almonds and egg whites. Although they were invented in the Middle Ages by Visitation nuns, they gained their true popularity and their modern name in the 19th century. They were then baked in the shape of miniature gold bars in a pastry shop in the financial district of Paris, near the Stock Exchange. These pastries quickly became a favorite among financiers not only for their amazing taste but also because they could be eaten with your fingers without interrupting your work, and even slipped into your pocket without getting dirty.
Since then, the cake has won the hearts of people far beyond financial circles, and its recipes have been supplemented with other ingredients that make the Financier even more delicious. For example, raisins and cinnamon can be added to the basic ingredients in the dough. The cake's flavor will sparkle with new and interesting notes.
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:
- 1 and 1/4 cups ground almonds
- 3 tbsp. flour
- 0.5 cups of sugar
- 1/8 tsp ground cinnamon
- Protein of 3 large eggs
- A little almond extract
- 1/3 cup dark raisins
- 1/3 cup (80 g) buir shuiset or brown butter (melted butter), melted and cooled + extra for greasing the pan
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 190°C. Grease 24 boat-shaped muffin tins (oval tins with pointed ends) or mini-muffin tins and place them on a baking sheet. Refrigerate the baking sheet while you mix the dough.
- Combine ground almonds, flour, sugar, and cinnamon. In a separate bowl, whisk the egg whites until foamy. Fold the egg whites into the almond mixture and whisk until smooth. Add the almond extract, then fold in the raisins and melted butter (the batter will be runny).
- Spoon the batter into the prepared pans and bake for 15-18 minutes, until the cakes are puffed in the center and golden brown around the edges. Cool the cakes in the pans before turning them out. The cakes can be stored in a tightly sealed container for up to 5 days.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
Similar recipes
