Cook’s Illustrated recently published this wonderful recipe in their bimonthly magazine. I was not familiar with these petite cakes known in France by the curious name, financiers. John knew exactly what they were and recommended that I make some. I may not have made them if I didn’t already have a mini muffin pan which is required for this recipe. Now that I have made them numerous times, I can say that it is worth buying the pan even if you only use it make these little treats. Fianciers (almond-browned butter cakes) are typically offered to restaurant guests at the end of a meal. These little cakes can be popped in your mouth or daintily eaten in one or two bites.
Cook’s Illustrated goes into detail on why using baking spray with flour is so important for this recipe. As they tested different batches of financiers, the ones made with regular vegetable spray produced domed cakes. For most other pastries made in muffin tins, that is what you would want and expect. However, I learned that authentic financiers should have relatively flat tops and the flour in baking spray provided a bit of insulation so the sides of the cakes could rise more before setting, resulting in sides that were mostly even with the tops of the cakes.
With just 6 ingredients, finaciers are a breeze to make. Almond flour and browned butter are what gives these cakes their distinctive flavor. I was pleased to know that Miyoko’s vegan butter can be browned just like the real thing.
Browning the butter takes just a couple of minutes. Once the butter has browned quickly transfer it to a small bowl so that it doesn’t burn.
The browned butter is mixed in with the other ingredients then divided into the mini muffin tin.
I have tried a few different toppings such as raspberries, strawberries, chocolate and sliced almonds. I like the financiers with strawberries or raspberries, however, my favorite is the financiers with sliced almonds. La présentation est magnifique!
If you use strawberries or raspberries, cut them into small pieces so there is less of a chance they will sink to the bottom of the batter.
- 5 tablespoons (2.5 ounces) Miyoko's vegan butter (or unsalted butter)
- ¾ cup (3 ounces) finely ground almond flour
- ½ cup + 1 tablespoon (4 ounces) granulated sugar
- 2 tablespoons all-purpose flour
- pinch of table salt or ⅛ teaspoon if using unsalted butter
- ⅓ cup (3 ounces) egg whites (liquid or fresh)
- Sliced almonds (lightly toasted), fresh or frozen raspberries and strawberries (small pieces cut from the top of fruit). If using frozen fruit keep pieces frozen until you are ready to use them.
- Special equipment: 24-cup mini muffin tin, large wire rack for cooling, baking spray with flour.
- Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 24-cup mini muffin tin with baking spray with flour. Melt butter in a 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with a rubber spatula, until milk solids are dark golden brown and butter has a nutty aroma, about 1-3 minutes. Immediately transfer butter to a heatproof bowl.
- Whisk almond flour, sugar, all-purpose flour, and salt together in a medium bowl. Add egg whites. Using a rubber spatula stir until combined. Stir in butter until incorporated. Distribute the batter evenly among muffin cups. Note that the muffin cups should be filled less than halfway otherwise you will run out of batter. Place slivered almonds or small pieces of raspberries or strawberries on top of the batter (don't press into the batter).
- Bake until the edges are well browned and the tops are golden, about 14 minutes, rotating muffin tin halfway through baking. Remove tin from oven and immediately invert wire rack on top of the tin. Invert rack and tin; carefully remove pan. Turn cakes right side up and let cool for about 20 minutes before serving. They are best eaten the same day they are baked, but can be stored in an airtight container at room temperature for a few days or frozen for a few months. Bring to room temperature before serving.
