Many say a “financier” is a cake, but in my opinion they are not; they are financiers, and their name shouldn’t be translated. They are similar to cakes because they are spongy and delicious, but their distinctiveness comes from their stellar ingredients: almond flour and brown butter (beurre noisette)! Also, egg whites have to be in the recipe if you are making a financier, always. Some recipes call for beaten egg whites, others –the big majority I must say- non-beaten egg whites. The traditional shape of a financier is a rectangular one, but they can be made into whatever shape you prefer.
When I first visited Paris, I had no idea what a financier was; I saw them at the “boulangeries” and “patisseries”, but as I was not familiar with the concept, I was never tempted to try them. It was years later that a very good friend of mine (her mother is French, so she knew what they were!) introduced me to them. They were her favourite thing in the whole world -maybe right next to a good chocolate éclair- and after the first bite they were also mine.
Lucky for me (and for every financier lover out there) they are easy to make. They can be made in many different flavours; my personal favourites are plain, raspberry and pistachio.
Today I share with you Raspberry Financiers.
Icing Sugar 130 g
Flour 50 g
Almond Flour 50 g
Baking powder 2 g
Egg whites 120 g
Butter (unsalted) 70 g
Prepare your molds in advance. I used a silicone mini-financier mold. You can use whatever mold you have available! (Mini- muffins tin wells, for example, are perfect molds). Butter the molds lightly. Pre-heat the oven to 180 C.
In a small casserole melt the butter until it has attained a nice brown color and it smells like hazelnut (in French it’s called “beurre noisette” – literally hazelnut butter). Set aside to cool down.
Whisk together in a medium bowl all of the dry ingredients: sugar, flour, almond flour and baking powder. Add the egg whites and beat all together until you obtain a nice and uniform batter.
Add the brown butter and whisk until combined.
Evenly distribute the batter among the molds or mini-muffin tin wells.
Add a raspberry in the middle of each mold. Bake on the center rake for about 15 minutes or until golden brown and a tester comes out clean. Cool unmolded financiers on a wire rack.
When browning the butter, be attentive. The line between brown butter and burnt butter is very slim (if your butter burns, the financiers will have a bitter aftertaste).
When incorporating the butter to the batter: add a little of the batter to the cooled down brown butter. Mix together and pour back into the batter. Whisk until combined.
When filling the molds, do so only to the ¾, leave a space between the rim of the mold and the batter.