Well - I can't really claim these are financiers I don't suppose as there is absolutely no almonds in these pretty little teacakes....
Saying that, they were just as delightful - if not more so and fitting to share with 100 lovely blog followers. Thank you all so much for dropping in to view my creations and leave messages. It's truly appreciated. I just wish I could pass you all one of these right now with a cup of tea or coffee !
I made cherry financiers last year for the first time and instantly fell in love with these beautiful little French pastries. You can see them here.
This time (as if they were not delicious enough already) - I decided to tweak the recipe and make them instead with pistachio nuts. This worked wonderfully ! These are seventh heaven for pistachio lovers. Especially topped with some roughly chopped and whole nuts. Mmmmm.
We've got a new 12 cell sponge finger mould which is just awesome for making little bar like cakes such as these. Each cell is approx 30mm x 30mm x 75mm. The whole mould is approx 295 x 180mm overall. It WILL (as all our silicone bakeware moulds do) need support on a baking tray during use.
These are a lovely size for making little teacakes, bar type bakes and cakes and individually portioned brownies. Ideal size for cakes to go on cake stands for afternoon tea. The best cakes like these - always leave you wanting more.
Lightly grease and flour your silicone bakeware mould (tapping out any excess flour over the sink before filling).
I filled each cell about 3/4 full and then added more pistachios on top which were very roughly chopped - many still whole.
Recipe below made 16.
Pistachio Financier Fingers
With financiers, you need to cook the butter until nut brown.
175g melted butter (I use salted)
210g icing sugar
60 g plain flour
120g ground pistachio nuts (I ground whole nuts)
30 > 50g whole pistachios very roughly chopped - leave some whole
5 egg whites
Sift icing sugar and flour. Add ground pistachios and stir. Whip egg whites to break up until they start to foam, but well before they reach peaking. Add the eggs and mix. Quickly mix in warm / hot melted butter.
Pour into greased and floured 12 finger sponge mould. Each cell should be approx 3/4 full. This recipe filled 16 holes, so if you only have 1 x 12 finger mould, then fill a couple of muffin cases with the remaining batter
Cook in a fan oven at 190deg C for 15 > 20 mins until they spring back to the touch. Allow to cool for about 5 mins until hand hot before removing from the moulds and transferring to a wire rack.
Eaten a little warm, I find these a little greasy. Leave them to fully cool. I promise, they taste even better on the second day.
We were good. Oliver and I only had one each when I made them last Saturday. Most of the rest were taken to a very dear friend.
Victoria - you are a complete and utter angel. We love you to bits x
Now - an apology. My photos are from now on going to be plastered with a dirty great big watermark. I've had it pointed out to me that a Chinese company (that we've never so much as heard of) have been lifting all my blog and website images in the hope of promoting their own products. I have contacted them, but they refuse to remove them and basically told me there was nothing I could do to stop them....
Cheeky, arrogant rat bags.
I hope I can prove them wrong. I'm having to prove all original photos and dates etc for over 40 stolen photos in the hope their hosts are going to make them remove them. Big time consuming job - but I'll do it for the principle.
Sarah-Jane (very annoyed !) 22/1/10 - http://www.siliconemoulds.com/ - the silicone molds cook shop, shipping worldwide