Financier-France #69

Financier- France #69

The name is derived from the fact that a Financier resembles a solid gold brick, or in my case a round brick.Typically the cake is a little rectangular shaped almond cake.They are sold in many of the best pastry shops in Paris, so I've been told. They have a firm, crusty exterior and a moist, almondy interior. The trick to making them is in the baking. For a good crust, a very hot oven is needed. Then the temperature is reduced to keep the interior moist. Finally, for the last 7 minutes, the oven is off and the financiers rest in the oven until firm.

Ingredients:

2 T. unsalted butter, melted (for buttering molds)
1 c. finely ground almonds
1-2/3 c. confectioners' sugar
1/2c. all purpose flour
pinch of salt
3/4 c. egg whites (5-6) slightly beaten
3/4 c. unsalted butter, melted and cooled.

1. Preheat oven to 450F. With a pastry brush, use the 2 T. melted butter to thoroughly butter the financier molds. (I used 4- 2"x4" round springform pans. Muffin tins could also be used.)
2. Arrange them side by side by side, but not touching, on a baking sheet.  Place the baking sheet with the buttered molds in the freezer to re-solidify the butter and make the financiers easier to un-mold.
3. In a large bowl, combine the almonds, sugar, flour, and salt.  Mix to blend.
4. By hand, add the slightly beaten egg whites and mix in thoroughly.
5. By hand, add the 3/4c. butter and mix until thoroughly blended. (This takes awhile.)
6. Spoon the batter into the molds, filling them almost to the rim. (I did 3/4 of the way, or a bit less. I tried to divide the mixture to make at least 4 cakes.)
7. Place the baking sheet in the center of the oven.  Bake until the financiers just begin to rise, about 7 mins.
8. Reduce the heat to 400F and bake until the cakes are a light, delicate brown and begin to firm up, about 7 mins.
9. Turn the oven off and let the financiers rest in the oven until firm, about another 7 mins. (Trust me, this totally works.)
10. Remove from the oven and cool in the molds for 10 mins. Un-mold.
    
    
11. Garnish: Almond slivers and confectioners' sugar sprinkled on top.

Results: These are so easy to make. It's a great recipe to make with kids because it's not complicated. My grandson made them with me. He really liked painting the butter in the molds. The original recipe said that it made 21- 2x4" rectangular financiers. I barely got 4- 2x4" round cakes. They were eaten very quickly. I didn't have enough for all my tasters! The only issue was quantity. You might want to double the recipe or make them even smaller. Remember to adjust baking time.

Bottom Line: Delicious! Definitely a keeper. 

Please share this blog with the financial people in your life and those who would like to hold a gold bar for a few delicious moments. Thanks