Adapted generously from The Sweet Life: Desserts from Chanterelle
These little buttery cakes could really be topped with any fruit: berries, figs, nectarines, apricots, plums, peaches, cherries, pears, or poached quince, to name a bunch. Smallish pluots, sliced thinly, fit perfectly atop muffin-sized cakes, and they bake into jammy, glazed slices, their tartness offsetting the sweet cakes.
Steeping poppy seeds in the warm butter helps to draw out their mysterious, nutty flavor. They give the finished cakes a crunch that I find completely addictive.
If you prefer, you can make this with almond flour in place of the sliced almonds (use the weight measurement for accuracy) and mix the batter by hand in a large bowl. If gluten isn't an issue, you can replace the flours with 1/2 cup all-purpose or whole wheat flour, taking care to agitate the batter minimally so as not to develop the glutens.
If gluten is an issue, be sure to use certified gluten-free ingredients (particularly oat flour and sugars).
This batter uses 5 large egg whites. Whites keep for up to a week or two in the refrigerator, or they can be frozen for several months. If you're starting with whole eggs, use the yolks in an ice cream or custard such as crème caramel or crème brulée.
The financier batter can keep airtight and refrigerated for several days if you don't wish to bake them all at once. The finished cakes are best the day of baking, but will keep for a day or two at room temperature, or longer refrigerated. Brush the plums with a bit of warm honey or plum jam if you wish to restore their sheen.
All ounce measurements are by weight.
Nutritional values are based on one of twelve cakes.