Matcha Financiers

Matcha Financiers
Adapted from: Happy Flour

Ingredients (Makes 10)
50 g unsalted butter, melted
65 g egg whites
35 g caster sugar
25 g cake flour
25 g ground almond
1/2 tsp corn flour
1 tsp matcha powder
Pinch of baking powder
Pinch of salt

Method
1. Melt butter over low fire until slightly brown and gives off a nutty aroma. Set aside to cool and strain.
2. Sift cake flour, ground almonds, corn flour, matcha powder, baking powder and salt together and set aside.
3. In a clean big bowl, whisk egg whites until foamy.
4. Add in sugar and continue to whisk till sugar is dissolved.
5. Fold in flour mixture until well-blended.
6. Fold in melted butter until well-blended.
7. Spoon the batter into greased moulds till 90% full.
8. Bake in a preheated oven at 190°C for 10 – 15 minutes or till lightly browned.
9. Remove the financiers from the moulds and cool on a wire rack.

Notes
- I did not strain the butter after melting.

Lemon Financiers

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. :)

Lemon Financiers
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

Method
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.

Matcha Madeleines

The reason why matcha bakes are constantly appearing in my blog these days is because my bottle of matcha powder is going to expire soon! Hehe... And because of that, I finally made my first batch of madeleines. Hurray... :)

I was wondering how madeleines develop the humps since the madeleine batter looks no different from my other cake batters. Will my madeleines develop the characteristic humps too? I stood in front of the oven, keeping my fingers crossed. To my surprise, it happened amazingly within split seconds after 5 minutes or so into baking. Imagine my excitement when I saw the humps unfolding before my eyes!! :) Although some of the humps are not so prominent, I am happy enough.

Aren't these madeleines pretty? I can't help but took a few more photos of these petite cakes.

Thanks to 袅袅烘焙香 for sharing the recipe. :)

Matcha Madeleines
Adapted from: 袅袅烘焙香

Ingredients (Makes 20)
2 eggs, lightly beaten
60 g castor sugar
1 tbsp honey
115 g plain flour
1 tsp baking powder
1 tsp matcha powder
Pinch of salt
115 g butter, melted and cooled

Method
1. Sift plain flour, baking powder, matcha powder and salt together. Set aside.
2. Whisk the eggs, sugar and honey until pale and thick.
3. Add in the flour mixture and mix until well-combined.
4. Add in the melted butter gradually and mix until smooth.
5. Cover the bowl with a cling film and refrigerate for at least 3 hours, or overnight.
6. Pour the batter into a piping bag fitted with a 1-cm round tip and fill the batter in a buttered and floured madeleine mould about 80% full.
7. Bake in a preheated oven at 190°C for 10 minutes, or till the madeleines have risen well and the edges are golden brown.
8. Invert the madeleines onto a wire rack and serve warm or at room temperature.

Notes
- For best results, refrigerate the buttered and floured madeleine mould for 10 – 15 minutes each time before use.