Well, I’m here again… sorry for the delay , I’ve been experiencing troubles with my connections, but all is sorted and ready.
Last week during my “coffee and magazine time”, I came across an interesting article about a nice little cake called Financier.
The article contained a recipe and it was quite easy , so I prepared it , just to try how it will taste and go with fresh fruit and all sorts of things I eat on a regular basis.
Everything was fine, cake butter done , baking time finished … and out of the oven came a familiar fragrance…
That was the moment when I realized , I was baking friands….
During my life I’ve lived in many places, but my second home is always be Australia. There I encountered many culinary experiences , many different tastes and methods, but after all these years I just found out that Financier and Friand are the same.
A financier is a small French cake, often mistaken for a pastry. The financier is light and moist, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette (brown butter). Other ingredients include egg whites, flour, and powdered sugar. Financiers are baked in shaped molds, usually small rectangular loaves similar in size to petits fours , often topped with fruit jam or dark chocolate squares. .
The name financier is said to derive from the traditional rectangular
mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.
The French word friand, which means dainty or a gourmet who delights in delicate tastes, refers as well to minced meat and herbs in puff pastry, a food item unrelated to the baked items called friand or financier.
Friand is very popular across Australia and New-Zealand.
I hope you found my words interesting.
Now , I’ll write down the recipe so you can all try it at home!
50g butter plus extra for greasing
50g plain flour plus extra for dusting
140g ground almonds
160g icing sugar, plus extra for dusting
6 egg whites, at room temperature
50g blueberries, washed and dried
Butter 30 x 6cm (21/2 in) financier tins, dust lightly with flour and chill in the fridge until needed.
Gently heat the butter in a small pan over a medium heat until it turns a dark golden brown, then immediately remove from the heat.
Mix together all the dry ingredients in a large bowl then stir in the egg whites.
Gradually stir in the hot butter until you have a smooth batter. Cover and refrigerate for 2 hours.
Preheat the oven to 180°C (350°F/gas mark 4).
Spoon the batter into the chilled tins until they are three quarters full, then pop a few blueberries into each one. Bake for 10–12 minutes until firm and golden brown.
Remove from the oven and leave to cool in the tins for a few minutes. Transfer to a wire rack and dust with icing sugar to serve.
Good luck! 🙂
Till next time!