What a cake! It’s sweet, nutty and has an eggshell-crisp exterior


9 tablespoons butter, more for molds
1-1/4 cups powdered sugar
3/4 cup almond flour
1/4 cup bleached all-purpose flour
1 tablespoon, plus 2 teaspoons cake flour
Pinch of salt
1 teaspoon baking powder
4 egg whites, at room temperature
1 teaspoon vanilla extract.


With a pastry brush, butter  thoroughly butter the financier molds. Arrange them side by side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to resolidify the butter and make the financiers easier to unmold.

In a small pan over medium low heat, heat butter, occasionally swirling, until it begins to brown, about 5 minutes. Set aside.

Sift sugar over almond flour. (If using whole almonds, process with sugar in a food processor until mostly fine.) Add both flours, salt and baking powder, and gently whisk to combine. Add egg whites one at a time, whisking just to combine. Do not overwork or the cakes will be tough.

Add vanilla to butter. In a steady stream, whisk butter into flour mixture. Cover with plastic wrap, and refrigerate 3 hours.

Preheat the oven to 375°F.

Remove molds from freezer. Spoon mixture into a pastry bag that has a 1/4-inch round tip. Pipe mixture into molds, filling halfway.

Bake 18 to 20 minutes, until browned and springy. Remove from oven, and cool 2 minutes before unmolding. Cool completely on rack. Serve plain or dusted with powdered sugar, or warm, with ice cream.
Yield: 12 cakes.

(Storage: Keep the cakes loosely covered with plastic wrap on the day they are made. For longer storage, transfer them to a tin or plastic container with a tight-fitting cover in one layer and refrigerate them. Bring them back to room temperature before serving again. I froze some just to see what happened and, while not as good as fresh, I would not have been embarrassed to serve them to company.)

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

Similar Articles

Most Popular

Chocolate Nougat Squares – Love these little devils here. You make me salivate!

Ingredients: 4 (1.76 ounces each) Milky Way midnight bars 1-1/4 cups unsifted cake flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 pound (2 sticks)...

This pumpkin bread is truly irresistable as long as you are a coconut lover. 

INGREDIENTS 1/2 cup butter, softenend 1 cup granulated sugar 1/3 cup packed brown sugar 2 eggs 1 cup canned pumpkin (not pumpkin pie mix) 1 teaspoon vanilla 1/2 cup flaked coconut 1/2...

These French tiny toasts were delish

Yield: MAKES:About 6 servings Ingredients 1 loaf (about 1 lb.) sturdy artisan-style bread 6 eggs 1 cup low-fat milk (1% or 2%) 2 teaspoons vanilla 1...

Blueberries and lemon galette – This looks absolutely delicious

Ingredients For dough 1 1/2 cups all purpose flour 2 tablespoon of granulated sugar 1/2 teaspoon of salt 8 tablespoon unsalted cold butter 1 large egg yolk 2 or 3...

Creamed Tomatoes on Toast – This dish is simple with tons of flavor.

Ingredients: 8 ounces heavy cream (the original recipe calls for 1 1/2 cups) 2 garlic cloves, peeled and crushed 6 ripe plum tomatoes, cut in half lengthwise...

Made with simple, healthier ingredients.. Nut butter buckwheat cookies

Ingredients 250g nut butter (I used almond & walnut) 1/3 buckwheat flour 2 tablespoons honey 2 egg 1 teaspoon vanilla essence pinch of salt nuts to garnish Directions...

Mango Chocolate Mousse Cake – This really looks good and I hope to be able to bake as well as yours soon!

Recipe for a 9 inches spring form cake tin lined with transparent dessert paper around inside of the cake tin. Prepare an 8 inches cocoa...

Loaded chicken nacho rolls! These look delicious just in time for the super bowl party!

Recipe credit: @estbrosbakery Picture credit: @maariyahscuisine Guacamole recipe: 1 avocado 2 tablespoons mayo 2 tablespoons lemon juice 1 teaspoon salt 1 teaspoon sugar 1 teaspoon pepper Blend till smooth (I used ready made...