A sweet and fruity raspberry-based recipe: Raspberry and orange blossom financiers ! Baked in a muffin pan, they are delicious and soft, with their almond and orange blossom flavor... Impossible to resist!
Almond financiers... I've always loved eating them. So when I found myself with a harvest of raspberries (and didn't know what to do with them), I immediately thought of this recipe. The raspberry and almond, a beautiful duo, isn't it?
I chose to cook them in a muffin tin so that they are bigger when tasted (you are either greedy or you are not!). I serve them with a touch of honey, flaked almonds and even more fresh raspberries...
What ingredients to make these raspberry financiers?
You will only need 8 ingredients to make these delicious raspberry financiers!
Butter : for this recipe I use unsalted butter. No need to have it at room temperature since we are going to melt it.
Almond powder : this is what will give the financiers their softness and their delicate almond flavor...
Light brown sugar : with its slight caramelized taste, it is perfect in this recipe. I prefer to use it rather than icing sugar. Adjust the dose to your personal taste.
Flour : wheat or spelt, we put little since we already add almond powder.
Egg whites : at room temperature, they are lightly mixed (no need to beat them to snow).
Orange Blossom : here we use orange blossom flavoring. It is easily found in the baking section. It goes very well with raspberry. But if you do not want to use it, you can remove it from the recipe.
Raspberries : beautiful fresh raspberries are ideal.
Salt : a small pinch, to enhance the aromas of the recipe.
Optionally, you can add flaked almonds like in my photos.
How to make raspberry and orange blossom financiers?
First step in the realization of these raspberry financiers, the peanut butterTo make it, melt the butter in a saucepan until it turns a light color. Skim off the foam that forms and set aside.
In a bowl, mix the flour, almond powder and sugar. Then add the egg whites, beaten with a fork. Finally, add the orange blossom, salt and hazelnut butter. Place 1 hour in the refrigerator : this is important for cooking. It helps to solidify the dough a little.
Butter the muffin tins and add 2 raspberries to each tin. Pour the batter 3/4 full and then push in 2 to 3 raspberries before putting in the oven. Just let cool on a grill and then unmold. You can then sprinkle with flaked almonds or even more raspberries...
Other recipes to try
If you like this kind of easy and fruity treats, I advise you to take a look at these other recipes on the blog: Blondie raspberry white chocolate, the Raspberry mascarpone tart on Breton palet, Fondant peach raspberry tonka cake, Lemon raspberry whipped cream cake, the Strawberry rhubarb tart crumble style, Strawberry peach ricotta cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty raspberry financiers!
- 270 g unsalted butter
- 180 g almond meal
- 190 g Brown sugar brown sugar
- 90 g all-purpose flour
- 8 egg whites
- 1 tbsp of orange blossom flavor optional
- 1 pinch of salt
- About 450g of fresh raspberries
- + decoration: honey slivered almonds, raspberries ...
- Start by making the brown butter: in a saucepan, melt the butter over medium heat, stirring with a wooden spoon. When it begins to take on a slightly brown (nutty) color, while bubbling, remove from heat and pour into a container for cooling. Then filter it to remove the residue. It is ready to be used.
- Preheat the oven to 190 ° traditional heat.
- In a bowl, relax the egg whites without whipping them.
- In another bowl, combine the ground almonds, sugar and sifted flour. Gradually add the whites while mixing.
- Then add the orange blossom, a pinch of salt, and the brown butter. Mix well and place in the refrigerator for 1 hour so that the dough is less liquid (the butter will solidify).
- Butter the imprints of a muffin tin (x12), place 2 raspberries in each imprint then pour the dough until about 3/4. Lightly insert 3 raspberries on each then bake for 28/30 minutes (cooking to be checked according to your oven with a wooden pick).
- Let cool on the rack and unmold. Decorate with slivered almonds and fresh raspberries, a little honey ...
With the touch of orange blossom, I can't resist...
Oh dear !
Too bad the raspberry harvest is behind us for this year... but it makes me really want to try it when the blackberries arrive! :D
Thank you for this recipe !