Financiers with Summer Fruits

Enjoy this awesome financiers with summer fruits recipe from Paola Westbeek.
By Paola Westbeek

Financiers with Summer Fruits

Are you wondering how these dainty cakes got their name? While some claim financiers owe their name to their shape (they resemble little bars of gold), others claim the name comes from their place of origin. Financiers were first made in the 19th century by a baker whose shop was close to the Parisian Stock Exchange. Nobody know for sure, but what we do know is that they’re an addictively delicious treat!

Financiers with Summer Fruits
 
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Cook Time
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The basic ingredients for most financier recipes are ground almonds, icing sugar and egg whites. The ground almonds give them a rich, full flavor somewhat reminiscent of marzipan, and the addition of berries in this recipe adds a fresh, fruity accent.
Author:
Recipe Type: Dessert
Serves: 18
Ingredients
  • 180g butter
  • 70g all-purpose flour
  • 150g ground almonds
  • 230g powdered sugar
  • 5 egg whites
  • 1 tsp vanilla extract
  • fresh blueberries and raspberries, cut in half
Instructions
  1. Preheat the oven to 200°C and butter the financier molds.
  2. Sprinkle the molds with flour, tapping away any excess.
  3. Allow the butter to melt on a low heat, wait until it turns a light brown colour and begins to release a nutty scent, and remove from the heat.
  4. Mix the flour, ground almonds and powdered sugar in a large bowl.
  5. Add the egg whites and the vanilla extract and beat everything well using a whisk.
  6. Add the melted butter and whisk vigorously again.
  7. Fill the molds with the dough and place three berry halves on each mold.
  8. Bake the financiers 5 minutes before lowering the heat to 180°C and allowing them to bake for another 10 minutes.
  9. Transfer the financier molds to a wire rack and allow to cool completely.
Paola Westbeek

Paola Westbeek

Paola Westbeek is a food, wine and travel writer with a French heart and a good dose of joie de vivre. She has been living in the Netherlands since 1997, but spends every free moment in France – the country that sparked her interest in food and shaped her cooking and eating philosophy. Paola likes to shop at markets, prefers to cook to the sound of French chansons, and believes that a meal without wine is breakfast.

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