Financiers are small, moist, light, rectangle French cakes which have a delicious caramel flavour due to the addition of brown butter. It is said that the name ‘Financiers’ may have been derived from the shape of these little cakes resembling bars of gold. Another theory is that these cakes were made by a chef whose shop was in close proximity to the Paris Stock Exchange during the 19th century. Either way, these little treasures are delicious!
- 100g butter
- 1/2 cup (55g) almond meal
- 1/4 (45g) plain flour
- 3/4 cup (90g) pure icing sugar, sifted
- 3 egg whites, lightly whisked
- 1/2 cup drained, pitted, sour cherries
- Pure icing sugar, sifted, extra, to dust
- Pre-heat oven to 180°C fan forced.
- Melt butter in a small saucepan until foamy and milk solids fall to the bottom of the saucepan. Continue to heat butter until the milk solids turn golden brown. Remove butter from heat, strain and discard solids.
- Place almond meal, flour and icing sugar into a large mixing bowl and combine.
- Add egg whites and cooled melted butter and mix until well combined.
- Spoon mixture into the Mastrad Silicone 8 Financier Pan (or similar) until each mould is almost full – spread out mixture evenly.
- Top with cherries and press cherries into batter.
- Bake for 12 minutes or until lightly golden and cakes spring back when touched. Allow cakes to cool for 2 minutes before transferring to a wirerack.
- Dust with sifted icing sugar once cakes have cooled completely.