Description
These delicate almond cakes are bursting with fresh summer berries. A perfect afternoon treat!
Ingredients
Units
- 6 oz (180 g) butter
- 2.5 oz (70 g) all-purpose flour
- 5 oz (150 g) ground almonds
- 8 oz (230 g) powdered sugar
- 5 egg whites
- 1 tsp vanilla extract
- fresh blueberries and raspberries, cut in half
Instructions
- Preheat oven to 392°F (200°C) and butter the financier molds.
- Sprinkle the molds with flour, tapping away any excess.
- Melt butter over low heat until light brown and nutty-smelling; remove from heat.
- Mix flour, ground almonds, and powdered sugar in a large bowl.
- Add egg whites and vanilla extract; whisk well.
- Add melted butter and whisk vigorously.
- Fill molds with dough and top with three berry halves each.
- Bake for 5 minutes, then reduce oven temperature to 356°F (180°C) and bake for another 10 minutes.
- Transfer financiers to a wire rack to cool completely.
Notes
- For best results, use room temperature egg whites to achieve maximum volume.
- If you don’t have financier molds, you can bake these in a standard muffin tin; adjust baking time as needed.
- To prevent the berries from sinking, gently press them into the batter after filling the molds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 financier
- Calories: 200
- Sugar: 15
- Sodium: 20
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 40