I put these little almond and peach cakes together in 15 minutes and they are a perfect breakfast treat or base for some creamy vanilla ice cream. Yes, I am suggesting you also make my “easy breezy” ice cream (recipe on this site) to go with these little cakes that are known in France as “Financiers.” I topped mine with a peach slice but maybe you prefer a few raspberries, cut up strawberry, fresh fig or plum. I also had a box of amazing halva from Seed & Mill in New York so I crumbled up some of that for an added topping.
1/2 cup granulated sugar
3 tbs. all-purpose flour
2/3 cup almond flour
pinch of sea salt
1/2 cup egg whites (from 2 large eggs) ROOM TEMPERATURE
1/2 cup (1 stick) unsalted butter, melted (see below on how to make brown butter)
1/2 tsp. almond extract
extra 1 tbs. of unsalted butter to grease your pans
1 sliced peach, plum or handful of berries
crumbled halva candy (optional)
mini muffin tin or other pans that make small squares or rectangles
Method of Preparation:
-To make brown butter: melt the butter in saucepan over medium-low heat. When it starts to simmer ( bubble), cook for approximately 2 minutes or until it becomes golden brown and starts to smell nutty. Pour the butter through a small wire sieve and set aside cool. The sieve should collect any leftover cooked bits of butter in the pan.
-In a medium sized bowl, whisk the eggs and sugar until foamy.
-Into a large bowl, sift the flour and almond flour. Add the pinch of sea salt.
-Make a well in the center of the dry ingredients and pour in the eggs and sugar. Whisk until throughly combined. Gradually add the brown butter and almond extract, whisking until combined. The batter will be thick but will run off your whisk as you hold it over the bowl.
-Place a piece of plastic wrap over the batter and chill for 20 minutes
-Preheat ove to 400 F.
-Melt the extra tablespoon of butter and using a pastry brush, generously grease the muffin tin.
-Pour the batter into a pastry bag (or make your own using a 1-gallon food storage bag, squeeze out the air and close tightly using a twist tie. Cut the tip of bag to create a small hole.) Pipe the batter into the prepared pan filling the molds three-quarters full.
-Reduce the oven temp to 350 F. Place the pan in the oven and bake for 4 minutes.
-Take the pan out of the oven and place desired fruit (and crumbled halva) on top. Place back in the oven and bake for another 8-15 minutes and golden brown and set. The baking time will depend on the size of your molds.
Cool and unmold onto a wire rack. I used a small butter knife to help coax out the cakes.
-makes 12 mini cakes or 6 medium cakes