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Almond Cakes~Financiers



Recipe adapted from The Food Lover’s Guide To Paris by Patricia Wells (pg 232)

Almond Cakes~Financiers

Ingredients

2 Tbsp Unsalted Butter, melted, for brushing the molds
1-Cup Ground Almonds
1 2/3 Cup Confectioners Sugar (I used 1 Cup)
½ Cup All-Purpose Flour
A Pinch of Salt
5 Large Egg Whites
¾ Cup (185 g) Unsalted Butter, melted and cooled

Financiers mold or Mini Muffin Pans (24)

Method

Brush the mold with melted butter, and place in the freezer to resolidify the butter and make the cakes easier to unmold.

Preheat the oven to 450˚F (230˚C).

In a large bowl, combine the ground almonds, sugar, and salt. Mix the dry ingredients well and blend in the egg whites until thoroughly blended. Then mix in the melted butter, and mix until well blended.

Spoon the mixture into the molds (21 to 22) and bake in the oven for 7 minutes. Lower the temperature to 400˚F (205˚C), and bake for another 7 minutes, or until the cakes are light brown in color. Then turn off the oven, and let the cakes rest in the oven until firm, another 7 minutes. Remove from the oven and let cool for 10 minutes before unmold.

Makes 21 to 22 mini cakes
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Comments

  1. Elin ChiaMarch 19, 2011 at 4:07 AM

    Angie...this must be delicious :) almond rich too mmmm yum yum

    ReplyDelete
  2. DmarieMarch 19, 2011 at 5:07 AM

    I love almond anything. thanks for this recipe!

    ReplyDelete
  3. Anna CMarch 19, 2011 at 7:27 AM

    Yummy almond mini cupcakes! These are so cute, and the perfect size for a little treat with a cup of hot tea.

    ReplyDelete
  4. UnknownMarch 19, 2011 at 6:23 PM

    looks delish, hope you are having a nice weekend.

    ReplyDelete
  5. Sonia ~ Nasi Lemak LoverMarch 19, 2011 at 9:03 PM

    So coincidence, this morning i saw Financiers mold in the ingredients bakery shop, but i did not buy it because the price is very expensive. Thanks for sharing this, so I can use muffin tin to bake this as well.

    ReplyDelete
  6. JoMarch 20, 2011 at 6:06 AM

    Delicious little cupcakes. I love using almonds in such recipes as the cake crumb tends to be much lighter.

    ReplyDelete
  7. The Roaming SouthernerMarch 22, 2011 at 1:37 AM

    I used regular almond meal and no blanched almond meal. I think blanched would make it lighter (like yours)...mine was more mealy, but still delicious!

    ReplyDelete
  8. Angie TeeMarch 26, 2011 at 2:50 PM

    @Elin: Yes, they were really good.

    @Dmarie: You are welcome.

    @Anna C: Thanks for the comment.

    @Jennifurla: Thanks.

    @Sonia (Nasi Lemak Lover): The financiers mold can be very pricey, even over here.

    @Jo: Yes, the cake crumb is definitely lighter with ground almonds.

    @The Roaming Southerner: Thanks for trying the recipe, and I'm glad you like it.

    ReplyDelete

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