Tuesday, 10 July 2012

Blueberry Financiers - Pretty Little French Almond Teacakes

If you have never before eaten a financier, you don't know what you are missing !

These are actually quite simple to make. They have a shocking amount of butter, which when browned, makes them very luxurious with a rich nutty taste. Highly calorific too I'm afraid .... that's the bad bit.

For these financiers, I used our 12 cell sponge finger silicone bakeware mould.

I sprayed the inside with a little cake release spray and rubbed it in to the corners before pouring in the batter


70g ground almonds
105g icing sugar
35g flour
92g of salted butter - that way I needn't bother adding salt !
92g of egg whites (that worked out exactly on 3 eggs)
1/2 tsp of baking powder
1/4 tsp of vanilla extract
small double handful of fresh blueberries

Preheat fan oven to 230deg C

Brown the butter to a nut brown.

Sift the dry ingredients together and mix in the egg whites and vanilla. I used an electric hand held mixer. Add the hot butter, mixing in quickly followed by the blueberries in the last few strokes.

Cook in the oven for 5 mins, then turn down the heat to 200deg C. Cook for a further 5 mins. Turn the oven off and leave for 4 mins more before removing from the oven.

I dusted the tops with some icing sugar as soon as they came out the oven for some nice sugary tops.

Allow to cool until about hand hot before releasing from the moulds.

These are actually best served the next day. They seem to mature when left overnight

Happy Baking !

Sarah-Jane Nash - July 2012 - www.siliconemoulds.com - silicone bakeware molds / moulds

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