Two rows of black sesame and ginger financiers with cream on a wire rack beside a jar of ginger, from above

Cakes & Cupcakes

Black Sesame and Ginger Financiers

Whilst financiers are traditionally French, the flavours of these give them a little Asian twist.

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Black sesame and ginger financiers on a wire rack beside a jar of candied ginger, from above Close-up of black sesame and ginger financiers topped with cream, from above

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 is similar to a loaf pan, 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.

Black sesame and ginger financiers on a wire rack with a bowl of cream and a jar of ginger behind Black sesame and ginger financiers on a rack above a bowl of glaze and a pastry brush

The recipe

Black Sesame and Ginger Financiers

adventureswithsugar.com/black-sesame-and-ginger-financiers/

Method

Method: financiers

  1. Brown the butter: Place the butter in a small saucepan over medium heat and cook until slightly caramelised. The butter is ready when it turns foamy, slightly brown and gives off a nutty aroma. Allow the butter to cool.
  2. Combine the dry ingredients: Combine the flour, sugar, almond flour and black sesame powder.
  3. Whisk the egg whites: 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: Add the egg whites to the dry ingredients.
  5. Add the brown butter: Add the cooled brown butter to the remaining ingredients.
  6. Rest overnight: Place in a piping bag and place in the fridge to rest overnight (or for at least 2 hours).
  7. Preheat the oven: When ready to bake, preheat the oven to 200˚ Celsius.
  8. Grease the moulds: Grease a financier mould or mini loaf tins or mini muffin tins – whichever you have on hand.
  9. Pipe and bake: Pipe the mixture into the moulds and bake for 15 – 20 minutes, or until the edges start to brown.
  10. Make the ginger syrup: Whilst baking, place the ginger purée into a small pan and boil for 5 minutes.
  11. Brush with syrup: 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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