We've had a takeaway container marked '6 Egg Whites' in the freezer for some time. I couldn't remember where the yolks went but I suspect David Lebovitz had something to do with it. Regardless, it was well and truly time to use them and after a couple of weeks away from the kitchen I was keen to bake. These financiers looked like a good solution. They include only a small amount of flour, which is easily substituted with a gluten-free mix that makes them palatable for a couple of my favourite workmates.The original recipe has these moist almond cakes topped with strawberry halves but I chose sunny kiwi slices instead - these make a nice sour contrast to the sweet, creamy cake. The batter comes together in less time than it takes to heat the oven, so they're an easy weeknight task. I found that the financiers last happily for a few days, though they may sink a little in that time. My only complaint is that they make their paper cases greasy inside and out - perhaps reducing the quantity of butter would avert that problem.
Kiwi financiers
(based on a recipe at cuisine.com.au)
110g ground almonds
90g plain flour (I used a gluten-free mix)
240g icing sugar
1 teaspoon baking powder
6 egg whites
250g butter (consider using less)
2 kiwi fruits, sliced into rounds
Preheat the oven to 190°C. Lightly grease a muffin tin or line it with cupcake papers.
Place the ground almonds in a large bowl and sift over the flour, icing sugar and baking powder. Gradually beat in the egg whites. Melt the butter over the stove or in a microwave and stir it into the cake batter until it's all just combined.
Spoon the mixture into the muffin tin (it should make a dozen). Gently place a kiwi slice onto each cake and bake the financiers for about 30 minutes, until they pass the skewer test.
Yum, I've always wondered - is there a difference between financiers and friands? I love both - dense, moist and with tea! Does baking it with the kiwi slices on top give it enough kiwi flavour?
ReplyDeleteYummy. I never have enough egg whites around. But I’m making ice-cream soon so this is a good back uprecipe!
ReplyDeleteI'm such a fan of frainds/financiers, and usually do that gluten-free-mix substitution too, as my mum is gluten-free. Mostly, though, I love how yours look a little bit like eyeballs watching me...
ReplyDeleteHey Vee - looks like friands are an Aussie/Kiwi adaptation of French financiers, and these might more accurately be called friands since they include fruit. :-) The single kiwi slices give just a hint of tanginess - if you want a real sweet-and-sour effect then you'd need more.
ReplyDeleteAnh, if you're feeling really brave you could instead use your egg whites for macarons. ;-)
Hannah, I hadn't noticed before but now they look like eyeballs to me too!
Tonight I made them again, this time with only 150g of butter, and they were great! I must remember to spray the paper liners with oil, though.
ReplyDeleteI topped the financiers with small orange segments, skin on - good stuff.