Ingredients with Measurements:
- 1 cup unsalted butter, melted and cooled
- 1 1/2 cups almond flour
- 1 1/2 cups powdered sugar
- 1/2 cup all-purpose flour
- 6 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Special equipment needed:
- Financier molds or muffin tins
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the financier molds or muffin tins with butter or cooking spray.
2. In a mixing bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt.
3. In another mixing bowl, beat the egg whites until frothy. Add the vanilla extract and continue to beat until stiff peaks form.
4. Fold the dry ingredients into the egg whites using a rubber spatula until just combined.
5. Gradually pour in the melted butter, stirring gently until fully incorporated.
6. Spoon the batter into the prepared molds or muffin tins, filling each about 3/4 full.
7. Bake for 20-25 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the molds or muffin tins for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-16 cakes
Nutritional information:
Calories: 270
Fat: 21g
Carbohydrates: 17g
Protein: 5g
Sodium: 105mg
Sugar: 14g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Powdered sugar can be substituted with granulated sugar, but the texture of the cake may be slightly different.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
Variations:
- Add lemon zest or orange zest to the batter for a citrusy twist.
- Fold in chopped nuts, such as pistachios or pecans, for added crunch.
- Top the cakes with fresh berries or whipped cream for a decadent dessert.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in a tough cake.
- Use a pastry brush to evenly distribute the melted butter in the molds or muffin tins.
- Let the cakes cool completely before removing them from the molds or muffin tins to prevent them from breaking.
Storage instructions:
Store the cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cakes, place them in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cakes on a platter or cake stand, dusted with powdered sugar or drizzled with chocolate sauce.
Garnishes:
Garnish the cakes with fresh berries, whipped cream, or chopped nuts.
Pairings:
Pair the cakes with a cup of coffee or tea for a delightful afternoon treat.
Suggested side dishes:
Serve the cakes with a side of fresh fruit or a scoop of ice cream for a more indulgent dessert.
Troubleshooting advice:
- If the cakes are too dry, try reducing the baking time or adding a tablespoon of milk to the batter.
- If the cakes are too moist, try increasing the baking time or reducing the amount of butter in the recipe.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Financier cake is a French pastry that originated in the late 19th century. It was named after the financiers who frequented the Parisian patisseries where the cake was first served.
Flavor profiles:
The Classic Financier Cake has a nutty and buttery flavor with a delicate crumb.
Serving suggestions:
Serve the cakes as a dessert or a sweet snack with a cup of coffee or tea.
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Region: French