Brown Butter Financier

These delicate Brown Butter Financier cakes are a great afternoon tea/coffee treat. Made with brown butter, ground almond, eggs, flour, and sugar - these little cakes are delicious. The texture is soft, light, and moist. As usual, I decided to reduce the amount of sugar used in the original recipe as it's a tad too sweet for my palate.

Brown Butter Financier

Ingredients

1 Tbsp Unsalted Butter, melted, for brushing the molds
50 g Pastry Flour, sifted 

5 g Corn Starch, sifted
½ tsp Baking Powder, sifted
4 Large Egg Whites
100 g Superfine Sugar

50 g Ground Almonds
A Pinch of Salt

130 g Unsalted Butter 



16 Financiers mold or Small Muffin Pans (12)

Method



Brush the molds with melted butter, and place them on a baking sheet.

Preheat the oven to 425˚F (220˚C).


Place the egg whites in a large bowl, and beat lightly. Add sugar, ground almonds, flour, cornstarch, baking powder, and salt each at a time and mix well without over mixing. Set aside.

Brown the butter in a small saucepan over medium low heat, whisking frequently until fragrant and golden brown in color. Pour butter into another bowl. Place the bowl into a larger bowl half-filled with ice water to stop it from cooking further and burning.

Add browned butter to the flour and almond mixture and mix well. Spoon the batter into the molds and bake in the oven for about 11 to 15 minutes, or until the cakes are light brown in color. Remove from the oven and let cool for 10 minutes before unmold.

Makes 12 to 16 mini cakes

{Recipe adapted from: Okashi by Keiko Ishida}