Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup powdered sugar
- 1 cup almond flour
- 1/2 cup pistachio flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 6 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pistachios
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a small 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 powdered sugar, almond flour, pistachio flour, all-purpose flour, and salt.
4. In another mixing bowl, whisk the egg whites until they are frothy. Add the vanilla extract and whisk until soft peaks form.
5. Fold the dry ingredients into the egg whites until just combined.
6. Fold in the brown butter until the batter is smooth.
7. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
8. Sprinkle the chopped pistachios on top of the batter.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. 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: 385
Fat: 31g
Carbohydrates: 20g
Protein: 7g
Sugar: 16g
Sodium: 165mg
Substitutions for ingredients:
- You can substitute the pistachio flour with almond flour if you don't have pistachio flour.
- You can substitute the chopped pistachios with chopped almonds or other nuts.
Variations:
- You can add lemon zest or orange zest to the batter for a citrusy flavor.
- You can add chocolate chips or chopped chocolate to the batter for a chocolatey twist.
Tips and tricks:
- Make sure to brown the butter properly to get a nutty flavor.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for a few seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and lemon juice.
Garnishes:
You can garnish the cake with fresh berries or whipped cream.
Pairings:
The cake goes well with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dense, you may have overmixed the batter.
- If the cake is too dry, you may have overbaked it.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
The financier cake originated in France in the late 19th century and was traditionally made with almond flour, butter, and egg whites.
Flavor profiles:
The cake has a nutty flavor from the brown butter and pistachio flour and a sweet taste from the powdered sugar.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Region: French