Saturday, 30 March 2013

French Financiers

Next to the madeleine, the financier is probably the most popular little French cake. A financier is a small almond cake that tastes buttery and nutty. It’s slightly crisp on the outside while retaining its moisture on the inside. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.
However, the shape of the cake is not what defines it, the ingredients do.

60 g finely ground almonds
150 g confectioners sugar
50 g unbleached all-purpose flour
Pinch of salt
3 egg whites
150 g unsalted butter (melted and cooled)

Preheat the oven to 200°C.  In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the melted butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 12 minutes. Bake until the financiers are a light, delicate brown and begin to firm up. Turn off the oven heat and let the financiers rest in the oven until firm. Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes.
Bon appetit!

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