Today, I finally have a recipe to share with you guys 🙂 A delicious, nutty, light and fluffy French recipe at that. So a few weekends ago, I visited a friend in Paris (post coming soon, still working on that one) and one morning, we had financiers with breakfast. Despite having sampled a vast array of French desserts when I lived there 4 years ago, these simple cakes somehow managed to remain under my radar.
So when I got home, I searched for the perfect recipe, so I could recreate them here in Germany. Of course, each recipe used slightly different ingredients and techniques, so I just sort of combined them and luckily, it worked 🙂
And I should add that you should use real butter, white flour and sugar, don’t bother substituting them out. Because sometimes you just need a break from everyday life, to forget that this is going on outside your window (and yes, removing iron plates is just as loud and shakes your apartment just as much as inserting them into the ground, who knew?)
Sometimes you just need to put on your headphones with the Amelie Soundtrack, try your best to ignore the vibrating floor, forget that you have an exam in European Law coming up, and eat some French cakes for breakfast. It’s almost like Paris. And for today, almost will just have to do 🙂
original recipe adapted and translated from here
1/2c (50 g) almond flour*
1/4c + 3T (50 g) pastry or cake flour (or all-purpose) (405 in Germany)
1/2c (100 g) sugar
pinch of salt
1/3c (75 g) butter
4 egg whites
1/2t vanilla extract
1-2t almond extract, depending on how strong you want it
slivered almonds for decoration
muffin cups, financier molds, madeleine molds (whatever you have on hand)
butter for the molds, unless they’re non-stick
*if you can’t find this in the store, you can make your own by grinding peeled, blanched almonds
Preheat oven to 400ºF (200ºC). While it’s heating, place the almond flour on a sheet pan and put in the oven for 5-10 minutes until lightly roasted. Allow to cool. Butter molds unless using non-stick molds.
Meanwhile, in a small saucepan over medium heat, brown your butter. Click here for a how-to guide. And don’t be scared- it’s much easier than it looks! Allow to cool.
In a small bowl, whisk together the roasted almond flour, flour sugar and salt. Add egg whites, vanilla extract and almond extract. Stir in cooled, browned butter until combined.
Fill your molds with a thin layer (I filled my muffin cups about 1/3 full). Decorate with a few sliced almonds if desired.
Bake for 7-12 minutes until firm to the touch and slightly brown on the edges.