Financiers

It is believed that the name "financier" (also called "visitandines" in some regions of France) comes from the traditional rectangle form of these little cakes, which resemble bars of gold. These are extra-simple to bake, golden and crispy outside and light inside, un délice! If you do not have actual financier moulds, mini-loaf tins will do just as well.

Makes approximately 8/10 financiers - The financiers can be stored in an airtight container for 2/3 days.

Prep time : 10 mn - Cooking time : 10/14 mn for one batch

Difficulty : *

Baking equipment needed :

- one 12 financiers tin (silicone or metal) OR one 12 mini loaf/cake tin

Ingredients

- 65 gr butter, melted

- 115 gr icing sugar

- 55 gr ground almonds

- ½ teaspoon baking powder

- 35 gr pastry flour (T 45), sifted

- 2 egg whites

- 1 teaspoon vanilla extract

- Preheat the oven to 160°C / 320 F. Melt the butter in a bain-marie or in the microwave.

In a mixing bowl, sift the icing sugar, ground almonds, baking powder and flour, and mix all the ingredients together. (Picture 1)

-In a different bowl, whisk the egg whites on low speed (or by hand) for one minute or so. Progressively add the flour/almond mixture, still whisking, until combined. (Picture 2)

-Whisk in the vanilla and melted butter. You should obtain a thick, elastic batter. (Picture 3)

-Grease the tins if needed and fill halfway with batter. (Picture 4) Bake for 10 to 14 minutes, or until golden brown. You can cover them with aluminium foil from 6/8 minutes. The financiers will not rise much, but are meant to be extremely thin cakes.