Financiers make me nostalgic for Paris. I miss walking into my local boulangerie first thing in the morning and being hit by the sweetest smell in the world. Freshly baked bread and pastries that would make a diabetic weep. The French take such pride in their pâtisserie. From the identically sliced figs on a massive tart to the expertly glazed raspberry on a macaron. It’s perfection.
Financiers are it for me. They’re my Achilles’ heel of the pastry world. Specifically raspberry financiers. The slightly tart and super fresh raspberry is the perfect accompaniment to the buttery, and indulgently rich ground almond based treat. I know it’s a forbidden word but deal with it… They’re incredibly moist. So don’t over bake them. It would be a crime of pastry passion.
Lastly when you get to the recipe and you think i’ve made a typo with the amount of butter… I haven’t. Just deal with it. Butter is life. While at Le Cordon Bleu in Paris I learned it was possible to use several kilograms of butter in one meal. God bless the French. For financiers I like to make my own almond flour. I find freshly grinding the almonds make the little cakes more moist. OMG I said it again. Breathe. If you don’t have a Nutribullet or a little coffee grinder don’t bother- bought will do just fine. Now make these babies and share them with people you really love.
- 300g butter plus extra for greasing
- 200g ground almonds
- 350g icing sugar, sifted
- 100g flour
- 9 egg whites
- 2 tsp vanilla paste
- pinch sea salt
- 250g fresh raspberries
Preheat oven to 180˚C. Grease 3 x 6 mini cupcake trays or similar moulds.
Brown butter in a saucepan and set aside to cool.
Place ground almonds in a large mixing bowl. Sift in the icing sugar and flour. Mix together.
Whisk the egg whites lightly just to combine them, not whip them.
Add them to the dry ingredients a little bit at a time and mix thoroughly.
Finally add the vanilla, pinch of salt and the cooled butter. Mix well.
Refrigerate the mixture for at least an hour before ladling it into the moulds.
Press three raspberries into each mould and bake for about 20 minutes until golden brown. Turn out onto a cooling rack and try resist eating them all at once.