Brown-Butter Financier

banner

Approximate Cost: $8

This cake recipe is simple, versatile, and delectable. It has a pleasing ratio of chewy interior to crusty exterior, splitting the difference between a sponge cake and a cookie. For me, the chance to use up some egg whites is a nice bonus, but maybe that’s just because I have dozens of egg whites in my fridge at any given time.

Ingredients

You will Need

  • ½ pound butter
  • cups almond flour (or substitute hazelnut or chestnut flour)
  • ¾ cup cake flour
  • cups powdered sugar
  • 8 egg whites

Method

  1. Heat the butter in a saucepan until it turns brown and nutty, stirring frequently.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Place the almond flour on a parchment-lined tray and bake at 350°F until golden.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Grease a 9" x 12" pan with oil or butter, and line with parchment paper.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Sift the cake flour and combine with the toasted almond flour.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Mix in a stand mixer with the whisk attachment for 30 seconds.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Add the egg whites and mix for a few minutes, until thoroughly incorporated.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. Add butter (including browned bits) and mix thoroughly. Then add powdered sugar.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  8. Once the sugar is incorporated, pour the batter into the lined baking pan.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  9. Bake for about 30 minutes at 350°F.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  10. This thin cake is extremely versatile as a base for almost any ice cream, and pairs well with a variety of fruits. The above combination—blueberries, mint ice cream, mint leaves, and pine-nut brittle—was completely random, but it tasted as good as it looks.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra