Black Sesame and Ginger Financiers

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.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

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

METHOD

  1. 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.
  2. Combine the flour, sugar, almond flour and black sesame powder.
  3. Whisk the egg whites by hand until they are frothy. Note: they do not need to be foamy or form any peaks.
  4. Add the egg whites to the dry ingredients.
  5. Add the cooled brown butter to the remaining ingredients.
  6. Place in a piping bag and place in the fridge to rest overnight (or for at least 2 hours).
  7. When ready to bake, pre-heat the oven to 200° Celsius.
  8. Grease a financier mould or mini loaf tins or mini muffin tins – whichever you have on hand.
  9. Pipe the mixture into the moulds and bake for 15 – 20 minutes, or until the edges start to brown.
  10. Whilst baking, place the ginger purée into a small pan and boil for 5 minutes.
  11. Once the financiers come out of the oven, brush them with the ginger syrup while they’re still hot.

Recipe by adventureswithsugar.com

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