Individual French Hazelnut Cakes

Name: Individual French Hazelnut Cakes
Yield: Makes about twenty-four 2- to 2½-inch (5- to 6-cm) cakes, depending on the size of the molds used
Cuisine: France
Ingredients: 1 cup sugar; 1 cup (about 4 ounces/100 grams) hazelnuts, with skins, finely ground in the food processor; 4 large egg whites; ½ cup flour (spoon flour into a dry-measure cup and level off); 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled; Twenty-four 2- to 2½-inch (5- to 6-cm) square or oval pans set on a jelly-roll pan, or one 24-cavity mini muffin pan, buttered and floured

Preparation info

Makes about
twenty-four
cakes, depending on the size of the molds used

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Sometimes these are called financiers or friands, and they’re always very popular, especially with a cup of tea or coffee. They look really impressive when made in the traditional rectangular French molds, but mini muffin pans will work just as well.

Ingredients

1 cup (about 4 ounces/100 grams) hazelnuts, with skins, finely ground in the food processor

Europe
France
Pastry
Mediterranean
Vegetarian

Method

Set a rack in the middle level of the oven and preheat to 375°F (190°C).
In a medium mixing bowl, combine the hazelnuts, sugar, and flour. Use a large rubber spatula to stir in the egg whites. Then fold in the butter.
Spoon the batter into the prepared pans, filling them about ⅔ full.
Bake the cakes until they are well risen, deep golden, an