Annnnnd, we’re back; with financiers!

Oh my, a bit of a dry spell there, no? It’s not that I haven’t been baking; on the contrary: I’ve been testing recipes for the fabulous Carol of Simply Gluten Free. I’ll just say this: she has a magical flour mix and a recipe for dairy-free cream puffs. I’ll let that sink in for a moment.

I’ve also been trying out a bunch of bread recipes since I’m feeling stuck in a bread slump. Again. Kind of like last year. I’ll get through it, I’m sure.

But these are an old favorite. Originally brought to my attention by Book of Yum, financiers are a sweet little tart-like cake. If that makes sense. They are made with ground almonds, which bring a slight marzipan quality to the miniature bites. I like that they can be accented with all kinds of summer-fresh fruit. Here, I’ve used raspberries, and some cherries. Yes, the cherry stems + pits may not be the most practical addition, but after I saw them here, I couldn’t resist.

I’ve changed a few things around, based on the ingredients I had. I decreased the sugar amount by a smidgen. I also used coconut oil, thus forgoing the whole browned butter/Earth Balance step. Browning butter is a very worthwhile process, but I’m not sure what the result would be with coconut oil. I’ll have to try it next time.

Financiers (Dairy-free)

Originally from Book of Yum
Adapted by CinnamonQuill
*PDF Recipe*

8 Tablespoons coconut oil, melted
1/3 cup honey
5 egg whites
1 teaspoon vanilla or almond extract
1/3 cup raw sugar
1/4 cup confectioner’s sugar
1 3/4 cups ground almonds (measure after grinding; I used blanched almonds)
1/4 cup brown rice flour
1/4 cup + 2 Tablespoons sweet rice flour
1/4 cup tapioca starch flour
1/2 teaspoon salt
1/2-1 cup raspberries or other fruit/filling of your choice
Extra oil for pans

Preheat oven to 350F. Brush two miniature muffin pans (or other small molds) with oil, making sure to lightly oil the top surface of the pans as well (this helps when it’s time to umold cakes).

Beat together coconut oil, honey, egg whites, and vanilla in a medium mixing bowl. Incorporate sugars. Add almonds, flours, and salt. Fold until well-combined.

Using a fork, mash raspberries until they are almost a puree. Strain if desired (Yes, it’s an extra step, but the seeds do get kind of annoying.). Alternately, plan one whole raspberry per cake, or prepare other fruit or filling.

Fill muffin tins 5/6ths of the way with batter. Swirl 1/4-1/2 teaspoon of raspberry puree onto each cake, swirling puree into a heart shape, if desired (for the talented). Or, top with fruit or filling of your choice.

Bake 16-18 minutes, turning the pans once for even browning. Cakes should swell and be a light gold color.

Let cool 10-15 minutes in tins, then, using a small knife, cut around the outside of each cake. Use a spoon to unmold cakes.

Cool completely before storing.

Makes 2-3 dozen (depending on how full you fill the tins). Store at room temperature for one day, or refrigerate for longer life. They will be firmer and more marzipan-like when cold.

I could even see centers of chopped chocolate + orange flavor. A little swirl of Nutella or similar? Blackberries? Little apricot slices? Oh, and a while back I found these savory financiers.

P.S. Are you on Twitter? I am.