Financier refers to precious childhood memories of mine. My great grandma used to buy me one financier at the bakery when she’d come pick me up from school or when we were on a walk, I’d eat it before we even reach the house. I remember the smell and the crunchy edges of those delicious littles cakes.
These ones are the same I used to eat but I added an extra seasonal guest : apples. Not any apples, caramelized apples. I also added a few sliced almonds on top to add an extra crunch. It is addictive and I could probably eat 12 in one sitting.
It is a pretty simple recipe, no fancy ingredient, no fancy tool. It doesn’t take too long to bake so I’d say it’s pretty perfect for an afternoon snack (with tea or coffee, of course).
Please note that because I don’t have a financier tin I just baked them in a regular muffin pan. If you have a fancy financier tin, you’ll have more than 6 cakes and will have to cook them around 13-15 minutes as they will be thinner.
Caramelized apples financiers (serves 6) :
- 2 egg whites
- 100g confectioner sugar
- 35g flour
- 55g almond flour
- 1 apple
- 1 tbsp brown sugar
- 100g butter
Preheat your oven at 200°C (390°F).
Melt your butter in a pan and cook it until it is golden brown.
Peel the apple and cut it in small pieces, cook it in a pan with a little butter and add the brown sugar. Let it caramelize. Stir occasionally.
In a bowl, mix the flour, almond flour, confectioner sugar. Add the egg whites and whisk for 1 or 2 minutes. Add your (cooled down) butter and whisk for 2 more minutes.
Grease your muffin tins (or financier), add apples on the bottom of each. Pour the cake mixture equally. Add sliced almonds if wanted.
Bake for 22-25 minutes. Let it cool before removing from the mold.