Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 6 egg whites
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool.
3. In a mixing bowl, whisk together the sugar, almond flour, all-purpose flour, and salt.
4. Add the egg whites and vanilla extract to the dry ingredients and mix until well combined.
5. Fold in the cooled brown butter and mix until the batter is smooth.
6. Pour half of the batter into the prepared cake pan and spread it evenly.
7. Drizzle half of the caramel sauce over the batter.
8. Pour the remaining batter over the caramel sauce and spread it evenly.
9. Drizzle the remaining caramel sauce over the batter.
10. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 430
Fat: 28g
Carbohydrates: 40g
Protein: 6g
Sodium: 180mg
Sugar: 33g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Caramel sauce can be substituted with chocolate sauce or fruit jam.
Variations:
- Add chopped nuts or dried fruits to the batter for added texture and flavor.
- Use different flavors of caramel sauce, such as salted caramel or bourbon caramel.
- Top the cake with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Be careful not to overmix the batter, as it can result in a tough cake.
- Brown the butter over medium heat to prevent it from burning.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or chopped nuts.
Pairings:
Pair the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of caramel sauce.
Food safety advice:
Make sure to use pasteurized egg whites to prevent the risk of salmonella.
Food history:
Financier cake is a French pastry that was originally created by a baker in the financial district of Paris in the late 19th century. The cake was named after the bankers who worked in the area and was made with ground almonds, egg whites, and brown butter.
Flavor profiles:
The caramel financier cake has a rich and nutty flavor with a sweet caramel sauce running through it.
Serving suggestions:
Serve the caramel financier cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
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Region: French
Taste: Sweet, Buttery, Nutty, Caramelized, Rich