Small Cakes

Pistachio & Cherry Financiers

The cherry season arrived in May and I’m absolutely crazy about cherries. I’ve managed to purchase a handful of cherries and decided to bake financiers. Financier is a small French almond cake and these were originally made by nuns in the middle ages. This recipe makes about 10 – 12 financiers.

  • Traditionally, financiers are piped into financier silicone moulds but if you don’t own these you can always use a cupcake tray instead.
  • Egg yolks are not used in this recipe, instead this is a good recipe to use any left over egg whites.

Recipe adapted from Le Cordon Bleu “Pastry School: 100 step-by-step recipes”.

Ingredients

  • 40 g ground almonds
  • 100 g icing sugar
  • 1 tablespoon pistachio paste
  • 2 tsp honey
  • 4 free range egg whites (M)
  • 45 g plain flour
  • pinch baking powder
  • 60 g unsalted butter, melted
  • 10 cherries

Preparation

  1. Preheat the oven to 180 °C and grease and flour a cupcake tray.
  2. In a bowl combine the ground almonds, icing sugar, pistachio paste and honey.
  3. Add the egg whites and whisk manually until combined.
  4. Add the flour and baking powder, mix well.
  5. Lastly add in the melted butter.
  6. Pipe the mixture into the cupcake tray or financier moulds.
  7. Cut the washed cherries in half and pitted. Place half into the top of each financier.
  8. Bake for 10 – 12 min at 180 °C, then turn the financiers out of the moulds by knocking the cupcake tray against the countertop.

*Receita em Português*

  • Tradicionalmente financiers são feitos em moldes de silicone para financiers mas se você não possui estes moldes, pode sempre usar um tabuleiro de cupcakes.
  • Esta receita não leva gemas, aliás é uma boa receita para usar e aproveitar claras de ovos.

Receita adaptada de Le Cordon Bleu “Pastry School: 100 step-by-step recipes”.

Ingredientes

  • 40 g amêndoa moída
  • 100 g açúcar em pó
  • 1 colher de sopa de pasta de pistachio
  • 2 colheres de chá de mel
  • 4 claras de ovos (M)
  • 45 g farinha sem fermento
  • pitada de fermento em pó
  • 60 g manteiga sem sal, derretida
  • 10 cerejas

Preparação

  1. Pré-aqueça o forno a 180 ° C e unte e enfarinhe um tabuleiro de cupcakes.
  2. Numa taça, misture a amêndoa moída, o açúcar em pó, a pasta de pistachio e o mel.
  3. Adicione as claras e bata manualmente, com vara de arames, até combinar.
  4. Adicione a farinha e o fermento, misture bem.
  5. Por fim, adicione a manteiga derretida.
  6. Coloque a mistura no tabuleiro de cupcakes.
  7. Corte as cerejas lavadas ao meio e sem caroço. Coloque metade de uma cereja por cima de cada financier.
  8. Leve ao forno durante 10 – 12 minutos a 180 ° C e depois vire os financiers para cima da bancada.
Print Friendly, PDF & Email
Share