These buttery almond cakes are a fabulous make-ahead dessert and completely adaptable – I topped mine with raspberries for Valentine’s Day, but use any type of berry or dried fruit you like. The recipe is from Bill Yosses, executive pastry chef at The White House. Don’t let his credentials intimidate you, though – these are quite simple to make. Although financiers have a 24-hour life span once baked, the batter can be kept in a closed container in the fridge for up to a week and baked whenever the mood strikes.
From The Perfect Finish by Bill Yosses
1/2 cup unsalted butter
1 cup powdered sugar
1/2 cup almond meal flour (I used Bob’s Red Mill)
6 Tbsp flour
1/4 tsp baking powder
5 large egg whites, lightly beaten, at room temperature
1 tsp honey
1/4 tsp vanilla extract
1 cup raspberries
Melt butter in a heavy pan over medium heat, cooking until milk solids settle to the bottom and are golden brown, about 7 minutes. Set aside to cool.
Sift powdered sugar, almond flour, flour, and baking powder in an electric mixer bowl fitted with the whisk attachment. Mix on low speed, then mix in egg whites, honey, and vanilla, scraping down the bowl if needed, until combined. Add melted butter and mix to combine. Cover the bowl and refrigerate for at least 2 hours or overnight.
Preheat oven to 400°F and spray a 12-cup mini muffin pan with nonstick spray. Fill each cup about 2/3 full of batter and top with one or two raspberries. Bake until golden brown around the edges and firm in the center, about 16 minutes. Let cool in pans for 2 minutes before turning onto wire racks to cool completely. Serve warm or let cool and serve later that day.
Yield – 24 financiers (serving size: 1 financier)
Calories – 80
Carbs – 8