Raspberry & Rose Financiers

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Financiers are just gorgeous! They can be dressed up for an occasion or paired with fruit to match the mood of the season. I recently made these for a 60th birthday party as dessert trinkets/bites along with the grand birthday cake. They would also be perfect for a high tea on a summery day. They really are a special wee treat when you’re looking for something a bit fancy but not over-the-top. And the amount of work required is really quite small when you think about just how good they look and taste!

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Financiers are almost a little bit magical for me. The moist and buttery centre is offset by the tangy freshness of the raspberries just dotted through the mix. And the nutty golden crust is indescribably amazing, especially when straight out the oven.

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This recipe is high in fat and sugar however I like to keep in mind the fact that they are just a wee treat, enjoyed as part of a special occasion and definitely not eaten all in one go!

These keep very well, staying moist for up to 5-6 days when stored in an airtight container…. But by then I’m sure they’ll be long gone!

RECIPE:
makes 10 small muffin sized cakes/financiers

250g butter, melted until milk solids are golden brown (beurre noisette)

375g sugar

10 egg whites

45g flour

250g ground almonds

2 tsp rosewater

100g fresh or frozen raspberries (about 30 individual berries)

To garnish: 50g cream cheese, poached or fresh fruit (I used poached quince pieces (see in recipes), blueberries and fresh flowers)

Method: 

  1. Begin by lining 10 mini muffin moulds or small financier/friand moulds. Spray with a cooking oil spray or brush with butter and then dust with almond meal to create a really nice non stick coating.
  2. Preheat the oven to 170 degrees Celsius, bake setting.
  3. Combine the sugar, egg white, flour, ground almonds & rosewater in a large bowl.
  4. Add the melted butter, slowly ensuring it is well mixed.
  5. Put the mixture into a container or piping bag and refrigerate until it becomes a bit more solidified. You can miss this step out however it is handy to know that you can keep the mix in the fridge until you need to bake it, and it does make it easier and is nice and tidy when you fill the moulds with a chilled mixture
  6. Fill the moulds 3/4 of the way and push 3 frozen raspberries into the centre of each mould. (Try to avoid letting the berries touch the side of the moulds as this can cause the cakes to stick to the sides, tearing when it comes to removing them).
  7. Once you have filled your moulds, place in the centre of the oven and bake for approximately 20-25 minutes, or until golden brown. If you are baking on fan bake, they may take slightly less time to bake.
  8. Once cooked, remove from the oven and allow to cool completely before garnishing with cream cheese and fruit. Dust with a little icing sugar.
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