"Financiers" Almond Cakes
INGREDIENTS (about 25 mini cakes)
250g icing sugar
90g almond flour
90g all-purpose flour
3g baking powder
250g egg whites
135g unsalted butter
1 vanilla pod
DIRECTIONS
Preheat oven at 360°F (180°C).
In a saucepan, melt butter over medium heat until it turns into a light brown color. Be carefull of not burning it! This is the technique of "beurre noisette". Remove it from the stove, and deep the bottom of your saucepan into a water bath. Keep at room temperature.
Sift the icing sugar. In a bowl, incorporate almond flour, flour, baking powder, and the seeds of the vanilla pod. Combine. Add egg whites and stir with a spatula. Add butter, and stir to combine until you get a smooth mixture. Reserve this batter in the fridge for 30 minutes.
Preheat oven at 360°F (180°C).
In a saucepan, melt butter over medium heat until it turns into a light brown color. Be carefull of not burning it! This is the technique of "beurre noisette". Remove it from the stove, and deep the bottom of your saucepan into a water bath. Keep at room temperature.
Sift the icing sugar. In a bowl, incorporate almond flour, flour, baking powder, and the seeds of the vanilla pod. Combine. Add egg whites and stir with a spatula. Add butter, and stir to combine until you get a smooth mixture. Reserve this batter in the fridge for 30 minutes.
Bake for 10 to 12 minutes at 360°F (180°C).
Remove from oven, leave on the rack at room temperature, and wait it's cold before unmolding.
Store the cakes into an iron box. You can keep it 4 days. Otherwise, freeze it.
Financiers are exquisite with tea or coffee or hot chocolate.
Store the cakes into an iron box. You can keep it 4 days. Otherwise, freeze it.
Financiers are exquisite with tea or coffee or hot chocolate.
