Financier (Brown Butter Almond Mini Cake)
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 12 servings
- Ingredients
- 6
About this dish
Browned butter does most of the work: cooked until the foam settles and the solids turn hazelnut brown, it gives these little almond cakes a toasted, nutty smell that plain melted butter lacks.
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Only egg whites go into the batter, along with almond flour and a spoon of honey. The inside bakes up dense and moist while the edges turn dark and crisp.
Ingredients
Instructions
- 1
Put 100 g unsalted butter in a saucepan and melt it over medium heat.
When the bubbling settles, the solids turn hazelnut brown, and the aroma becomes nutty, remove it from the heat immediately.
- 2
Strain the browned butter while it is still hot.
Leave any dark burnt specks from the bottom of the pan behind so the batter gets the nutty flavor without bitterness.
- 3
Sift together 60 g almond flour, 100 g powdered sugar, and 40 g cake flour.
Break up any lumps before mixing so the finished cakes bake evenly and keep a fine texture.
- 4
Add 3 egg whites and 1 tablespoon honey to the dry mixture.
Stir with a spatula only until the batter looks smooth and glossy, without whipping in extra air.
- 5
Pour in the strained browned butter a little at a time and mix until fully blended.
Rest the batter in the refrigerator for 1 hour so the outside bakes up crisper.
- 6
Fill financier molds only 80 percent full.
Bake at 190°C for 12-15 minutes, then remove them when the edges are deep brown and the top has formed a thin crisp crust.
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