These crisp on the outside and soft in the inside cakes are a classic French dessert. Enjoy with a cup of tea or serve with any cream of your choice. Start by greasing butter into a 6 mould bakeware then place it in the fridge for at least 20 minutes. Chop your walnuts until fine, they should be as fine as possible but be careful not to mud.
Separate two egg whites from the yolks and set them aside. In a saucepan over medium heat, prepare to brown your butter by adding 60 grams of unsalted small pieces of butter into the pan and start heating it while stirring constantly. Once it starts to boil, turn the heat to medium-low. Once it starts to produce a nutty aroma sell and it is toasty brown, remove from heat.
Sieve the butter into a jar/ saucepan. In a large mixing bowl, powdered sugar, almond flour, baking powder and fine walnuts then mix the dry ingredients. Add honey and egg whites then mix well until everything comes together and you have a smooth batter. Add the browned butter, make sure the butter is warm before adding it.
Mix it well until smooth and shiny texture. Scoop the batter and fill the moulds two thirds full. Bake in a preheated oven at 200 degrees Celcius for13 to 15 minutes. They should bake well and the middle of the cake should be very soft.
Ingredients;
- Powdered sugar 70g/ 2.5OZ
- Almond flour 30g/ 1.05Oz
- Walnut 10g/ 0.4Oz
- Egg white 80ml (about 2 large eggs)
- All-purpose flour 20g/ 0.7Oz
- Baking powder 0.5g (a pinch)
- Brown butter/beurre noisette 42g (need about 60g/2Oz unsalted butter)
- Honey 6ml
Instructions;
- Butter the pan, and chill in the refrigerator for at least 20 minutes. Grind the walnuts in a food processor, pulse until the nuts are as finely ground, be careful not to grind them to paste.
- Separate the eggs and weigh 80g of egg white.
- To make the brown butter. Add 60g of unsalted butter in a small saucepan over medium-low heat for minutes until the milk solids have sunk to the bottom and have begun to turn light brown. Once the colour begins to turn an amber colour, remove from heat.
- Pour the brown butter through a strainer, set aside and keep warm.
- In a large bowl, sift the powdered sugar, then sift the flour, almond flour and baking powder. Add grind walnut with all dry ingredients, mix well.
- Add honey and egg white, whisk until combined. Pour the very warm brown butter, whisk together until the butter is incorporated and the batter is smooth.
- Pour the batter into the pans, filling them about 2/3.
- Preheat the oven to 200°C， bake for 13-14 minutes or until the tops and the edges are golden brown.
- Once baked, cool the financiers for minutes, and then turn them onto a wire rack to cool completely.