Raspberry Financiers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
150 ml rosé wine (optional)
02 -
100 g raspberries (fresh or frozen)
03 -
100 g unsalted butter
04 -
3 large egg whites
05 -
150 g icing sugar, plus extra for dusting
06 -
60 g ground almonds or almond meal
07 -
60 g plain flour
# Instructions:
01 -
Place raspberries in a small bowl or jug with the rosé wine and leave to soak for 2 hours.
02 -
Place butter in a small saucepan over medium heat and melt completely, stirring often. The mixture will become foamy and bubbly. Continue cooking for 5-8 minutes until light brown speckles appear at the bottom of the pan and the mixture emits a nutty aroma. Remove from heat, pour into a small bowl and allow to cool completely.
03 -
Sift the icing sugar, ground almonds, and flour together into a large bowl.
04 -
Using a hand-held electric mixer or kitchen whisk, whip the egg whites for a couple of minutes until foamy or until medium peaks form.
05 -
Fold the dry ingredients into the whipped egg whites using a metal spoon or spatula until combined. Pour in the cooled brown butter and fold again until you have a smooth batter. Be careful not to overmix.
06 -
Cover the batter with clingfilm and refrigerate for at least one hour.
07 -
Preheat the oven to 160°C (325°F). Grease financier moulds with melted butter or line a muffin tin with paper liners.
08 -
Remove the batter from the refrigerator. Pipe or spoon the batter into the prepared moulds or tin. Smooth the tops with the back of a spoon. If using wine-soaked raspberries, drain them first, then place a couple on top of each cake.
09 -
Bake for 22-30 minutes, depending on the size of your moulds, until golden brown and springy to the touch.
10 -
Remove from the oven and cool for 10 minutes. Then remove from the moulds/baking pan and allow to cool completely on a wire rack. Dust with extra icing sugar before serving.
# Notes:
01 -
Financiers are traditional French almond cakes known for their rich, buttery texture and rectangular shape resembling gold bars.
02 -
The brown butter (beurre noisette) is key to the distinctive nutty flavor of these elegant pastries.