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Author Notes: I had my first financier at a Japanese restaurant I used to work at. As employees we usually got the stale or messed up version of these sweet and chewy almond cakes, but I loved them anyways.
This recipe is gluten free, substituting rice flour for pastry flour. I added lemon zest to the batter and filled the cakes with a tart blackberry jam. These are a sweet tasty treat perfect for tea parties or afternoon snacking. —stirfrei
Makes 16 - 24 financiers (depending of size of the mold)
- 1/3 cup rice flour
- 1/3 cup almond flour
- 3/4 cup confectioners sugar
- 3 egg whites
- 4 ounces butter, cut into cubes
- 1/2 teaspoon vanilla extract
- Zest of one lemon
- 1. Preheat oven to 340. Sift together rice flour, almond flour, and confectioner's sugar. Place into a large bowl. Make a well in the center. Froth egg whites with a whisk and place in the center of the well.
- Heat a small pan over high heat. Add butter and turn into beurre noisette. Allow the butter to melt and come to a boil. Constantly move the pan around until the milk solids have turned a golden brown color. Remove from heat and cool slightly before adding to the center of the well. Add vanilla extract and lemon zest. Whisk dough together to form a smooth paste.
- Butter a rectangular or boat shaped tartlet mold (I used a round one, so whatever you have around the house is fine.) Place on a baking sheet. Fill tart molds about 3/4 of the way full, using a portion scoop or a tablespoon.
- Place in oven and bake for 15 to 20 minutes or until the paste has set. Remove from mold and let cool on a wire rack.
- Once financiers have cooled, place jam (recipe to follow) in a piping bag using the smallest tip. Place tip into bottom of financier and pipe a small amount of jam into each cake, about 1/2 teaspoon. Garnish cakes with confectioner's sugar. Cakes are best eaten the day of.
- 1 pint blackberries
- Zest and juice of one lemon
- 3 thyme spirgs
- 1/4 cup honey
- Place all ingredients in a small saucepan and cook over low heat for 20 to 25 minutes or until the blackberries have softened and the juice has thickened.
- Remove thyme sprigs and place the jam in a food processor or blend with an immersion blender until smooth. Place in the refrigerator and cool until ready to use.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good