Monday, September 19, 2011
Financiers are small French almond cakes traditionally baked in rectangular moulds, hence earning the honour of resembling a gold bar. As I do not have the rectangular moulds, I baked these in heart-shaped muffin cups. Hmm, does that make them a heart of gold instead? Hehe... :)
These little cakes have a glossy crust, as though a thin glaze has been applied. Nutty and lemony, they are moistly soft and dense inside. No doubt, these financiers fall on the sweeter spectrum even though I have reduced the amount of sugar, which fondly remind me of macarons in terms of their sweetness and similar ingredients. :)
Thanks to Technicolor Kitchen for sharing the recipe. :)
Adapted from: Technicolor Kitchen
Ingredients (Makes 6)
87.5 g unsalted butter, melted and cooled
50 g ground almonds
3 egg whites, lightly beaten
Lemon zest, finely grated from 1 lemon
1 tbsp lemon juice
80 g icing sugar, sifted
35 g plain flour, sifted
1. Preheat oven to 190°C (375°F). Butter well six ⅓-cup (80 ml) capacity muffin pans.
2. Place the butter, ground almonds, egg whites, lemon zest and juice, icing sugar and flour in a large bowl and stir just until combined.
3. Equally divide the batter among prepared pans – they should be just over ½ full.
4. Bake for 25 minutes or until golden and risen and a skewer inserted in the centre comes out clean.
5. Allow to stand in pans for 5 minutes then turn out onto a cooling rack.