This is my version of a classic French tea cake, the Financier. It is a winner. According to history, this tiny Parisian cake became popular in the financial district of Paris. In order to impress the high rolling bankers, the restaurants made the cakes in the shape of tiny gold bars.
Traditionally, financier cakes are made using almond meal (ground almonds), but other nuts can be substituted. The flour is replaced by cocoa in this gluten-free version to create beautiful, dark, and delicious cakes.
- Prep Time Minutes
- Cook Time10 to 15 Minutes
- Ready In Time0 Minutes
Ingredients
Servings:
8
Yield:
Makes: 16 – 20 tiny tea cakes, depending on the size of the mold (mini muffins or financier molds)
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2/3 cup butter, unsalted (170 g)
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1 to 1½ cups icing sugar, sifted (180 g)
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1 cup ground walnuts, toasted, then ground (120 g)
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½ cup cocoa powder (60 g)
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½ teaspoon salt
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5 eggs, large - whites only (150 ml)
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1 teaspoon of pure vanilla extract (5 ml)
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½ teaspoon of pure almond extract (2.5 ml)
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Directions
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Preheat the oven to 350oF (175oC) or 325oF, if using a convection oven.
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Melt the butter in a small saucepan. Butter the molds or mini muffin tins, and then allow the remaining butter to cool.
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Combine together the icing sugar, ground walnuts, cocoa powder and salt.
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Whisk the egg whites lightly to loosen and then add the vanilla and almond extracts. Mix the dry ingredients into the egg whites. Next, whisk in the butter.
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Fill financier molds or mini-muffin tins ¾ full with financier batter. Bake 10 to 15 minutes or until the little cakes are no longer shiny (a toothpick inserted into the center comes out with just a few moist crumbs clinging to the toothpick).
Notes & Tips
Notes & Tips:
GARNISH:
* A simple dusting of icing (confectioner’s) sugar with a few fresh berries is all that is required.
* If desired, a sprinkling of sea salt or smoked salt on top will enhance the flavours even further.