Raspberry Almond Financiers
These mini cakes are tender and delicious. The lemony almond cake pairs beautifully with the fresh raspberries. Served with a dusting of powdered sugar.
Equipment
- 4 mini loaf pans OR 6 mini tart pans OR 1 (12-cup) regular size muffin pan.
Ingredients
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 120 grams egg whites (4 large)
- 150 grams granulated sugar (3/4 cup)
- 12 grams fresh lemon zest (2 tablespoons)
- 50 grams all-purpose flour (1/3 cup)
- 50 grams almond flour or finely ground almonds (1/2 cup)
- 1 gram sea salt (1/4 teaspoon)
- 12 each fresh raspberries
- 7 grams powdered sugar (1 tablespoon), for dusting
Instructions
- Preheat oven to 400 degrees F.
- Butter 4 mini loaf pans OR 6 mini tart pans OR 1 (12-cup) regular size muffin pan.
- Melt unsalted butter. Set aside to cool.
- Add egg whites to stand mixer. Beat on high until frothy, about 2 minutes. Remove bowl from stand mixer.
- Add granulated sugar and fresh lemon zest to small bowl. Whisk to combine. Add all-purpose flour, almond flour, and sea salt to sugar mixture. Whisk to combine.
- Add sugar mixture to egg whites. Fold in using a large spatula until dry ingredients are incorporated.
- Add the cooled melted butter to the cake batter. Fold in using a large spatula until smooth and well combined.
- Divide the batter evenly between the prepared pans. Place a fresh raspberry or two or three on the top of each cake.
- Bake in hot oven for 10 to 12 minutes, or until the edges are golden brown and the cakes are set in the center.
- Cool the pans on wire racks for several minutes and then remove the cakes from the pans to cool completely.
- Dust with powdered sugar to serve.