Anne Willan

Financiers

Rich Almond Cakes

Preparation info
  • Serves

    12

    • Difficulty

      Easy

Appears in
top 1000The Country Cooking of France
The Country Cooking of France

By Anne Willan

Published 2007

  • About

Traditionally, financiers are baked in tiny boat-shaped molds for a maximum of toasted caramel crust. However, our local pâtisserie uses muffin pans that deliver double the amount of luscious crumb. Financiers keep well for at least a week in an airtight container, and the almond flavor mellows.

Ingredients

  • 1 cup/250 g butter
  • ¾ cup/100 g

Method

Heat the oven to 425°F/220°C. Melt the butter in a saucepan and use a little to butter the molds. Sift the flour and sugar into a heavy-based saucepan and stir in the ground almonds. Whisk the egg whites until frothy, add them to the almond mixture, and mix very well. Set the saucepan over low heat and stir constantly, using the whisk, until the mixture is just warm to the touch. Remove from th