Suzanne’s Recipe 14 – 2015 Financiers aux Framboises

IMG_9613 (400x377)When I walk along the streets in Paris, I inevitably find myself being irresistibly drawn inside by the display of rows of beautiful cakes in the windows of the Patisseries (cake shops). In 1890 in the Banking District, near the Bourse, (the French Stock Market) Monsieur Lasne, a creative baker, started making gold ingot shaped small cakes, using mainly egg whites, almond powder, sugar and butter. He called these cakes Financiers (after the Bankers who liked to have small cakes on their way to work). They became very popular and subsequently many different variations on his basic recipe were created. One of my favourites are the Financiers with fresh raspberries. These little golden, oblong shaped cakes are really easy to make and very light. The fresh taste of the raspberries balances the richness of the butter and the lovely flavour of almonds and vanilla. When I make a batch I find that they disappear almost as soon as they come out of the oven. They can be served as a desert or as a snack and they go beautifully with a small glass of iced Eau-de-Vie de Framboise (wild raspberry schnapps) from Massenez.

Ingredients for 6 Financier cakes:

  • 1 small punnet of raspberries
  • 2 large egg whites
  • 100g Unsalted butter from Normandie from the French Market shop
  • 40g almond powder
  • 80g Icing sugar
  • 30g flour
  • 1 tablespoon vanilla flavoured sugar

1 Bottle of Eau-de-vie Framboise Sauvage de Massenez from the French Market shop

 Directions:

  1. Pre- heat the oven to 180 degrees C
  2. Cut butter in small pieces and melt gently in a heavy based pan until light amber colour, do not burn, remove from heat and allow to cool a bit
  3. Sieve into a large mixing bowl – the almond powder, flour, icing sugar and vanilla sugar, mix together
  4. Separate egg whites from yolks. Whisk egg whites well into the mixture to allow lots of air
  5. Whisk in the melted butter
  6. Spoon mixture into a Financier baking tray (there should be 6 small oblongs in the tray) or use an alternative deepish baking tray for small cakes such as cup cakes
  7. Fill oblong molds to about 3/4 way up.
  8. Dot each one with 2 or 3 raspeberries, with top of raspberry pointing upwards
  9. Bake for 20 minutes until risen and golden
  10. Remove from molds and cool on a wire tray

I recommend that you serve them with a glass of iced Eau-de-Vie de Framboise (wild raspberry schnapps)

Bon Appétit!

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