Mini Raspberry Financiers
Have you ever heard of a Financier? I hadn’t until very recently and now I am OBSESSED. We recently got back form a trip to France and every boulangerie that has a financier had my business.
A financier is not a suit-wearing financial adviser to tell you to stop buying so many pairs of shoes. A financier is a teeny, tiny, delicate little almond cake which usually has raspberries baked into them. They are 1-2 bites of buttery, sweet goodness.
When I got home last week from Paris, this is one of the first recipes I started researching and I ran into SO many problems. My first problem (which was entirely my fault) was not remembering what they were called. I kept calling them “federations” which DOES NOT bring up cake recipes when typed into google.
(As a side note, I am paranoid that I called them “Federations” when ordering them in bakeries in Paris, which would explain why the people working behind the counter gave me a strange look)
After finally figuring out the name, I ran into a second problem that there are a bunch of very different recipes out there, with very different ratios of butter to flour to almond flour, to sugar. Some recipes use granulated sugar, some use powdered sugar, some use brown sugar, and some use a combination of those.
I’m all about keeping things simple, so I opted for one type of sugar which is powdered. I also ended up finding black raspberries at the farmers market so those made it into the recipe as well.
Some notes before you begin:
I made this in mini muffin tins! I have linked the tin I used here. However, you can absolutely make these in a regular sized muffin tray. I will include additional instructions at the end if you would prefer to make them a little larger.
I made these with Rhubarb and raspberries, however you can use them with any kind of fruit!
It is IMPERATIVE that you butter and flour your tray. Even with a nonstick pan, greased with butter they will completely stick.
While these cakes will remain edible if stored in an air tight container, they are best when eaten fresh, the day of.
Yield: 48 mini Financiers
1/2 cup all purpose flour
1/2 cup almond flour
1 cup powdered sugar
1 tsp baking powder
1tsp vanilla or almond extract
1/2 tsp salt
4 egg whites
8 tbsp of browned butter
2 tbsp melted butter
Raspberries or any other kind of fruit you’d like!
Brown 8 tbsp butter by melting over medium heat in a small saucepan. Once the milk fats have become brown and butter smells of hazelnuts, removal from heat immediately to prevent burning and transfer to a separate bowl too cool.
In a new mixing bowl, sift together flour, almond flour, powdered sugar, baking powder, and salt. Next, mix egg whites gently into dry ingredients until combined and smooth, then add vanilla or almond extract.
Once the browned butter has cooled a bit, mix 2 tbsp at a time, fully incorporating between each, until batter is smooth.
Cover batter with plastic cling wrap and refrigerate for at least 1 hour.
Melt the remaining 2 tbsp of butter and using a pastry brush, thoroughly coat the inside of the muffin pan. Generously sprinkle each muffin compartment with the additional 2 tbsp of flour on top of the butter. Shake and move the pan around until flour coats the entirety of the bottom of each compartment.
Preheat the oven to 400.
Remove the chilled batter from the fridge and divide evenly in the muffin tin using a teaspoon. Each cup should be under half way filled. It might not seem like a lot, but they puff up a little bit while baking. To finish, place a single raspberry in the center of each financier before placing in the oven.
Bake the cakes at 400 degrees for 5 minutes and then continue to bake at 350 for another 12 minutes, or until the edges are a golden brown.
Remove from the oven and allow to cool for 5 minutes. Run a thin knife around the edge of each cake to loosen and remove from the tray to cool completely before eating.
Regular Muffin Tray Method:
Yield: 16 full sized financiers
After buttering and flouring your muffin trays, place about 1tbsp of batter into each cup. The cups should only be about 1/3 of the way full. Then place 2-3 raspberries into each financier.
Bake for 6 minutes at 400* and then reduce the heat to 350 and bake for 15 more minutes, or until the edges are a deep golden brown and an inserted toothpick comes out clean.