Raspberry, almond and pistachio financiers recipe
These are really delicious
Everyone deserves more sweet treats in their lives. What day isn't improved by a slice of cake in the afternoon, a sneaky brownie on a coffee break, or a quick nibble on a muffin?
Especially now the Great British Bake Off is back on our screens, we'll all be baking mad again. And I have just the recipe.
Financiers may be the perfect little bite.
‘Financier’ means ‘financial professional’ in French. There’s a few theories, but the most widely accepted one is that they were invented by a pâtissier who ran a bakery near the stock exchange in Paris. The cakes came about as he figured people needed a small pastry they could eat quickly, without having to get their suits dirty. It’s also suggested they’re made in the shape of gold bars.
I recently spent the day at Sauce by The Langham cookery school with Chef Millie Simpson and Samsung, trying out their Dual Cook Flex ovens. We whipped up a batch of raspberry, almond and pistachio financiers, but the big problem was... they didn't last very long.
Chef Millie said you can add lots of delicious flavours to your financiers: lots of varieties of nuts, other fruits, citrus, other types of booze… but these ones are pretty perfect.
The perfect afternoon treat
Ingredients
- 90g unsalted butter, browned and cooled (plus a little extra to grease the moulds)
- 120g egg whites
- 90g caster sugar
- 40g plain flour
- 1/2tsp salt
- 40g ground almonds
- 1 tsp vanilla extract
- ...To serve...
- 1 punnet raspberries
- Icing sugar to dust
- Amaretto to soak
- Ground pistachios
Instructions
- Pre-heat the oven to 200C.
- Put the butter in a heavy bottomed saucepan over a medium heat. Without stirring, allow the butter to first boil, then foam, and finally settle down and quieten. The butter solids will stick to the bottom of the pan and caramelise into nutty little nuggets. Leave to cool.
- With a whisk or standing mixer, whisk the egg whites, caster sugar and vanilla extract in a bowl, then incorporate the almond flour, plain flour and the salt until you have a smooth, slightly frothy mixture.
- Scrape all of the cooled butter in to the mix, including the toasty goodness in the bottom of the pan and whisk to incorporate.
- Pour into buttered moulds – ingots, a muffin tray, ramekins – it's your choice. Make sure not to overfill the moulds.
- Top with sliced raspberries. Add some of the ground pistachios, keeping some back to dress at the end.
- Bake for 10 minutes until golden and springy, then reduce the temperature to 190C for a further 10 minutes.
- Turn out of the moulds while still slightly hot, place on a cooling rack before drenching with some amaretto. Dust with icing sugar and extra pistachios.
Recipe by
Millie Simpson, head of Sauce at The Langham
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Comments (8)
When you're talking anything Raspberry, then you already know that it has to be delicious, but add in a couple of nuts and you have something Heavenly !!
Thank you so much! Ever since I saw your story about these, I have been looking for a good recipe! I was about to make them yesterday, but instead I made brownies. I will make these!
instead of using the ammeretto I think using dissorano would work
Disaronno is amaretto, so it would definitely work 😊!
Wow...that looks so beautiful. I would definitely try this over the weekend
Beautiful! Also this is the first origin story I've heard for the name 'financiers', and I like it.