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    Home / Desserts / Cookies
    5 from 1 review

    Berry-Fig Financiers

    By Alanna Taylor-Tobin on Mar 14, 2010 (updated Jan 20, 2020) / 2 Comments

    Jump to Recipe Print Recipe

    pile of tea cakes
    Focaccia. Flageolet beans. Feta. Can't stop to talk long, going to an 'F' Foods potluck.

    close up of fig tea cake
    Figs. Forest-foraged fungi fettucini. Fusilli e fagioli. See, these people I know have these potlucks where they make foods beginning with a certain letter of the alphabet. Tonight is F.

    Frisee. Ful medames. Falafel. So I'm making Fig and Frutti di bosco Financiers. What are Financiers? Well, I'll tell you. They are buttery little teacakes made with ground almonds. They got their name when a Parisian bakery near the stock exchange baked them in little molds resembling gold bricks (no doubt, the result of all that golden butter, or beurre noisette).

    tea cake mix in a bowl
    Flounder fillets. Fougasse. Flaxseed. Financiers are one of my favorite foods for a number of reasons.

    Reason #1: Loads of vanilla-bean infused brown butter. Need I say more. Go make these!
    Reason #2: Dense, moist, tender. The definition of 'redolent.'
    Reason #3: Seven (count 'em, seven!) egg whites! Finally, a delicious way to use up extra egg whites that doesn't feel like punishment (hear that, meringues?).

    top down shotof tea ckaes pre baking
    Fudgesicles. Farro. Fennel. The batter mixes up quickly and easily, and keeps in the fridge for days. Bake in mini muffin tins, or a 9" round cake pan. But please, butter and flour your molds well; you don't want to find yourself flustered, frustrated and freaked out by sticky cakes.

    a batch of tea cakes

    For more financier recipes:

    • Black Sesame Kumquat Financiers {Gluten-Free}
    • Poppy Seed Pluot Financiers {Gluten-Free}

    For more fig recipes:

    • Fig and Ginger Scones
    • Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}
    • Huckleberry-Fig Crumble Tart

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this berry-fig financier recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Berry-Fig Financiers

    Print Recipe Pin Recipe
    You will love these buttery little teacakes made with ground almonds!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total: 50 minutes minutes
    Servings: 24 mini cakes, or one 9" round cake.

    Ingredients

    • 2 sticks unsalted butter, plus 1 tablespoon softened butter for greasing the molds (8 ounces)
    • 1 vanilla bean, split and scraped
    • 1 cup unblanched whole almonds, lightly toasted and cooled (5 oz.)
    • 1/2 cup plus 1 tablespoon all-purpose flour, plus extra for flouring the molds
    • 3/4 teaspoon salt
    • 7 egg whites (8 ounces by weight)
    • 1 cup powdered sugar
    • 1/3 cup granulated sugar

    Topping options:

    • chunks of fresh or frozen figs
    • huckle(or other)berries
    • chopped almonds
    • coarse sugar crystals
    • sliced candied sugar
    • sliced peaches, plums or apricots
    • halved cherries
    Prevent your screen from going dark

    Instructions

    • Position a rack in the center of the oven and preheat to 375º (or 350º for one large cake).
    • Use a pastry brush to coat the molds with softened butter. Dust evenly with flour, and tap out the excess.
    • Combine the 2 sticks of butter and vanilla bean pod and scrapings in a medium saucepan. Cook over medium heat, swirling occasionally, until the butter browns and smells nutty, 5 - 10 minutes. The butter will foam up, and the milk solids on the bottom of the pan should be a rich brown color, not black. The rest of the butter will remain golden-amber. Watch it carefully, as it can go from brown to burnt in little time. Remove from the heat and let cool sightly.
    • Meanwhile, finely grind the almonds with the flour and salt in a food processor (or a coffee grinder in batches).
    • In a heatproof metal bowl, combine the egg whites and sugars. Place over a low flame (or a pot of simmering water) and whisk until the whites are warm to the touch and the sugars are dissolved. Remove from the heat, and whisk in the almond mixture. Place the bowl on a damp towel to secure, and gradually whisk in the warm butter, 1/4 cup at a time, so that the mixture emulsifies. The batter can be baked directly, or stored in the fridge for several days.
    • Fill the molds two-thirds full. Bake the for about 10 minutes. Remove the cakes, and top with the desired toppings (otherwise, the goodies will sink to the bottom). Continue baking, rotating occasionally, until golden brown on top, an additional 15 minutes or so.
    • Let cool slightly, then remove from the molds. Serve warm or at room temperature with a dusting of powdered sugar. The financiers are best the day they are made, but you'll hear no complaints several days later if stored in an airtight container.

    Notes

    Adapted slightly from The Sweet Life, by Kate Zuckerman.
    You can make these with pre-ground blanched almond flour, but they are even tastier with unblanched whole almonds, toasted lightly, cooled, and ground. The almond skins give the cakes a darker color and a hint of bitterness that enhances the sweet cake. (If using almond flour, 1 cup plus 2 tablespoons should weigh 5 ounces). If you make custards or ice cream and end up with extra whites, you can freeze them for several months.
    If you're looking for a way to use up your yolks, try the horchata ice cream or the creme caramel, with or without candy caps. Small cakes make nice finger-food; slices from a large cake make an elegant dessert with a fruit compote and dollops of softly whipped cream or crème fraîche.
    Nutritional values are based on one of twenty four mini cakes.

    Nutrition

    Calories: 146kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 88mgPotassium: 61mgSugar: 7gVitamin A: 235IUCalcium: 19mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Berry-Fig Financiers

    Adapted slightly from The Sweet Life, by Kate Zuckerman

    You can make these with pre-ground blanched almond flour, but they are even tastier with unblanched whole almonds, toasted lightly, cooled, and ground. The almond skins give the cakes a darker color and a hint of bitterness that enhances the sweet cake. (If using almond flour, 1 cup plus 2 tablespoons should weigh 5 ounces). If you make custards or ice cream and end up with extra whites, you can freeze them for several months. If you're looking for a way to use up your yolks, try the horchata ice cream or the creme caramel, with or without candy caps. Small cakes make nice finger-food; slices from a large cake make an elegant dessert with a fruit compote and dollops of softly whipped cream or crème fraîche.

    Makes 2+ dozen mini cakes, or one 9" round cake

    2 sticks (8 ounces) unsalted butter, plus 1 tablespoon softened butter for greasing the molds
    1 vanilla bean, split and scraped
    1 cup (5 oz.) unblanched whole almonds, lightly toasted and cooled
    1/2 cup plus 1 tablespoon all-purpose flour, plus extra for flouring the molds
    3/4 teaspoon salt
    7 egg whites (8 ounces by weight)
    1 cup powdered sugar
    1/3 cup granulated sugar

    Topping options:
    chunks of fresh or frozen figs
    huckle(or other)berries
    chopped almonds
    coarse sugar crystals
    sliced candied sugar
    sliced peaches, plums or apricots
    halved cherries

    Position a rack in the center of the oven and preheat to 375º (or 350º for one large cake).

    Use a pastry brush to coat the molds with softened butter. Dust evenly with flour, and tap out the excess.

    Combine the 2 sticks of butter and vanilla bean pod and scrapings in a medium saucepan. Cook over medium heat, swirling occasionally, until the butter browns and smells nutty, 5 - 10 minutes. The butter will foam up, and the milk solids on the bottom of the pan should be a rich brown color, not black. The rest of the butter will remain golden-amber. Watch it carefully, as it can go from brown to burnt in little time. Remove from the heat and let cool sightly.

    Meanwhile, finely grind the almonds with the flour and salt in a food processor (or a coffee grinder in batches).

    In a heatproof metal bowl, combine the egg whites and sugars. Place over a low flame (or a pot of simmering water) and whisk until the whites are warm to the touch and the sugars are dissolved. Remove from the heat, and whisk in the almond mixture. Place the bowl on a damp towel to secure, and gradually whisk in the warm butter, 1/4 cup at a time, so that the mixture emulsifies. The batter can be baked directly, or stored in the fridge for several days.

    Fill the molds two-thirds full. Bake the for about 10 minutes. Remove the cakes, and top with the desired toppings (otherwise, the goodies will sink to the bottom). Continue baking, rotating occasionally, until golden brown on top, an additional 15 minutes or so.

    Let cool slightly, then remove from the molds. Serve warm or at room temperature with a dusting of powdered sugar. The financiers are best the day they are made, but you'll hear no complaints several days later if stored in an airtight container.

    financier tea cakes cut in half

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Jay Doane says

      March 16, 2010 at 6:17 pm

      These were the bomb! Incredibly delicious!

      Reply
      • Alanna says

        September 01, 2014 at 3:22 am

        I love you.

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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