Recipe for financiers

Recipe for financiers

Recipe for financiers
nutritional information (per serving)

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nutritional information
Servings: 8 to 12
amount per serving
% Daily Value*
Saturated Fat 5g26%
20 mg7%
78 mg3%
21g8th %
dietary fiber 1g5%
Total sugar 15g
Vitamin C 0 mg0%
Calcium 44 mg3%
iron 0 mg3%
Potassium 111 mg2%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

A financier is a delicious little French cake made with almond flour, wheat flour, powdered sugar, egg whites, etc Peanut butter, also known as browned butter. A hint of vanilla completes the taste, while a small amount of honey ensures that the cake stays moist. For even more dimension, financiers are often garnished with nuts or thin slices of fruit before baking. If you want to enjoy it extra, you can also use a vanilla bean if you like. Scrape out 1/3 of a bean to replace the extract in this recipe.

Financiers are a multifaceted cake. They're small and not too sweet, so they taste great any time of the day. Enjoy it in the morning with a cup of coffee, after lunch, at tea time or as an after dinner treat. They go great with all kinds of side dishes, from nuts like almonds or pistachios to seasonal fruits like strawberries, plums, apricots or persimmons.

These cakes are easy to make by sieving the dry ingredients together and mixing them with the wet ingredients to form a smooth batter. The dough is then injected or poured into moulds, decorated and baked. Traditionally, rectangular shapes are used, giving the cakes a resemblance to gold bars, suggesting a possible origin of the name “financier” (another origin story says that the cakes were particularly popular in Paris' financial district). However, any mold is fine. Not everyone has rectangular pans, but most bakers have a 12-cup muffin pan. Use what you have. Baking times will vary depending on the depth of the batter. Shallow, rectangular jaws can bake faster than deeper, round ones. When the tops rise and stop bubbling, they're done.

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