Financiers are moist, tender almond cakes. They may be French but they're not fancy pants. I love that they're so quick and easy to make, and they only require a handful of ingredients. But wait til you take a bite. Financiers are the perfect spring cake to accompany your cup of tea. Or coffee. Or nothing. These are really great on their own.
The first thing you need to do is brown the butter. Put the butter in a small pan over low heat. It's going to bubble up loudly at first and then turn quiet and foamy.
Keep swirling the pan regularly so you can peek at the color through the foam. You're looking for the milk solids to turn brown at the bottom of the pan. Take the pan off the heat and set aside to cool.
While you're waiting for the butter to cool, put your granulated sugar, almond flour, cake flour, and lemon zest in a bowl and whisk together.
Whisk in the honey and egg whites. When combined, whisk in the browned butter and mix until combined.
Butter your mini muffin pan and divide the batter evenly among the 12 wells and top with two fresh blueberries. Traditionally, financiers are baked in rectangular molds, giving them the resemblance of bars of gold, hence the name financiers.
Bake in a preheated oven at 395°F (200°C) for about 10 minutes. You'll know they're done when you insert a toothpick and it comes out clean. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.
The edges are nice and crispy but when you bite into it, my goodness is it moist. They have a bright and sunny flavor from the lemon zest and a slight nuttiness from the browned butter. And the blueberries give it a nice fruity bite.
It's a two-bite cake so they're the perfect thing to take to a cookie exchange or a cocktail party where you want to try a bite of everything.
Lemon Blueberry Financiers
- 2.3 oz (65g) unsalted butter
- ¼ cup + 1 tablespoon (65g) granulated sugar
- ½ cup (50g) almond flour
- 2½ tablespoons (25g) cake flour
- zest of one lemon
- ½ teaspoon honey
- 2 egg whites (total 75g)
- 24 blueberries
- Preheat the oven to 395°F (200°C). Butter the mini muffin pan and set aside.
- Put the butter in a small pan over low heat. Swirl the pan regularly and peek at the color through the foam. When the milk solids turn brown at the bottom of the pan, take the pan off the heat and set aside to cool.
- In a bowl, whisk together the granulated sugar, almond flour, cake flour, and lemon zest. Whisk in the honey and egg whites. When combined, whisk in the cooled browned butter and mix until combined.
- Divide the batter evenly among 12 wells and top with two fresh blueberries.
- Bake for about 10 minutes or until you insert a toothpick and it comes out clean. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.