Financier cakes – so called because first made in Paris near the Bourse and shaped like ingots hence the monied name..
When I made these first, I gave them out to some friends, since then I have had loads of requests for more. Some times I bake more but recently I directed people to my blog only to find I had not posted the recipe, so to everyone who asked, here it is!
This makes about 12 if you use bun cases, probably double if you use mini muffin cases. If you have one, use a financier mould. This is a gluten free recipe which is another bonus.
6 oz of butter melted to make beurre noisette
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut
Clarify and brown the butter by adding it to a small heavy saucepan. Heat over a low hear until melted. Continue cooking and watching carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the stuff in the strainer.
Mix the flour, sugar and almond flour ina bowl
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream
Fold in the desiccated coconut and lime zest
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes
These little beauties are really delicious; you can use raspberies or chopped ripe pear as an alternative.