Whilst Financiers are traditionally French, the flavour of these give them a little Asian twist
Financiers are French tea cakes which are made with brown butter and ground almonds. The use of almonds makes this treat a bit more dense, but still delicious.
Typically, financiers are baked in a financier mould which are similar to loaf pans, but flatter. It is said that the shape of the financier is meant to resemble an ingot of gold – why, I am not so sure!
I saw the recipe for a black sesame and ginger financier in a magazine and had to give it a go.
FOR THE BLACK SESAME AND GINGER FINANCIERS
- 200g salted butter, room temperature
- 50g flour
- 120g caster sugar
- 140g almond flour
- 30g black sesame seeds, toasted and blended to a fine powder
- 5 free range egg whites
- 100g ginger preserve, blended into a purée
- Place the butter in a small saucepan over medium heat and cook until slightly caramelized. The butter is ready when it turns foamy, slightly brown and gives off a nutty aroma. Allow the butter to cool.
- Combine the flour, sugar, almond flour and black sesame powder.
- Whisk the egg whites by hand until they are frothy. Note: they do not need to be foamy or form any peaks.
- Add the egg whites to the dry ingredients.
- Add the cooled brown butter to the remaining ingredients.
- Place in a piping bag and place in the fridge to rest overnight (or for at least 2 hours).
- When ready to bake, pre-heat the oven to 200° Celsius.
- Grease a financier mould or mini loaf tins or mini muffin tins – whichever you have on hand.
- Pipe the mixture into the moulds and bake for 15 – 20 minutes, or until the edges start to brown.
- Whilst baking, place the ginger purée into a small pan and boil for 5 minutes.
- Once the financiers come out of the oven, brush them with the ginger syrup while they’re still hot.
Recipe by adventureswithsugar.com