Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 5 egg whites
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup fresh raspberries
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, 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 separate bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt.
4. Add the egg whites and vanilla extract to the dry ingredients and whisk until smooth.
5. Fold in the melted butter until well combined.
6. Pour the batter into the prepared cake pan and smooth out the top with a rubber spatula.
7. Arrange the raspberries on top of the batter, pressing them slightly into the mixture.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 30g
Carbohydrates: 23g
Protein: 6g
Fiber: 2g
Sugar: 18g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh ones.
- You can substitute the almond flour with hazelnut flour or coconut flour.
Variations:
- You can add lemon zest to the batter for a citrusy flavor.
- You can substitute the raspberries with other berries such as blueberries or strawberries.
Tips and tricks:
- Make sure the butter is cooled before adding it to the batter to prevent the egg whites from cooking.
- Use a rubber spatula to fold in the butter to avoid overmixing the batter.
- Dust the top of the cake with powdered sugar before serving for a pretty presentation.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the cake on a cake stand and dust the top with powdered sugar. Garnish with fresh raspberries.
Garnishes:
Fresh raspberries, powdered sugar
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, whipped cream
Troubleshooting advice:
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is too dry, reduce the baking time or add a tablespoon of milk to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
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 and buttery flavor with a sweet and tart raspberry topping.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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Region: French