After the rush of the holidays, it is good to get back to a more paced schedule and to be able to try out new recipes. We always strive to experiment with new “stuff” but also love the traditional, classic desserts.
The “financier” (its name comes from the fact that the traditional shape, using a mold like this one, looks a bit like a bar of gold traded by the financiers of the world!!) is one of these French classics.
Easy but tasty, an everyday cake!! Today, we used a basic tart mold which works just as well if you don’t want to invest in a silicone mold. This is, again, (yes, we are partial to nuts here at SWEETTABLESCAPES,) an almond-based batter and it is also great to use some leftover egg whites you might have in the back of your fridge!
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup almonds, lightly toasted
1 2/3 cups confectioner’s sugar
1/2 cup all-purpose flour
1/4 tsp salt
Finely grated zest of one orange
6 large egg whites, lightly beaten
Preheat oven to 450F
Brush inside of a tart dish with non removable bottom with melted butter. Transfer to freezer.
In food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioner’s sugar, flour, salt and orange zest. Add egg whites and whisk to combine. Slowly stir in melted butter
Remove tart from freezer. Pour batter inot dish, place on baking sheet.
Bake until daugh just begins to rise, about 10 minutes.
reduce oven temperature to 400F and continue baking 7 to 8 minutes more until financier begins to brown.
Turn off oven and let cake stand in oven until firm, about 10 minutes. Transfer dish to rack to cool completely.
Invert financier onto rack; reinvert and slice.
You can garnish with candied orange peel and dust with more confectioner’s sugar.
For Candied Orange Peel:
3 oranges and 1 cup sugar
Shred long strips of orange peel
Place strips in medium saucepan, cover with cold water and bring to a boil over medium heat. Drain and repeat two more times with fresh water (this will get rid of the bitterness of the orange skin)
Place sugar in clean saucepan with 1 1/2 cups water. Stir to combine and bring to a boil over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
Add citrus strips to boiling syrup, reduce heat and simmer until strips are translucent, about 12 minutes. Remove from heat, let strips cool in syrup at least one hour. Remove from syrup when ready to use.