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

Ingredients:

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.

Method:

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

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