Raspberry Financier, The Easy Recipe
A very soft family size financier, with a good almond taste, with raspberries for a fruity and tangy touch! (It can also be prepared in small individual financiers)
Ingredients
- 110 g unsalted butter
- 100 g almond meal
- 50 g all-purpose flour
- 130 g icing sugar
- 1 pinch of salt
- 4 Egg whites at room temperature
- 0,5 cc natural vanilla extract
- 120 g fresh raspberries
Prepare in advance
- Prepare the brown butter: in a small saucepan, heat the butter in pieces over very low heat, stirring, until it takes on an amber-caramel hue. Immediately remove from heat, sieve to remove the foam and pour into a bowl to stop the cooking. Let cool for the rest of the recipe.
- Preheat the oven to 180° traditional heat. Butter and flour a 20cm mold. Tap the mold to remove excess flour.
- In a large container, sift the ground almonds, flour, icing sugar and salt. Mix everything for a fine and homogeneous texture.
- Separately, relax the whites with a fork (without whipping them). Then add them to the dry ingredients with the vanilla extract. Mix with a spatula/maryse. There should be no lumps. Do not overmix, just what is necessary.
- Finish by adding the warm brown butter, incorporate by mixing gently with the spatula/maryse.
- Pour the batter into the mold. Place the fresh raspberries on top, without pressing them in (hole down).
- Bake for around 30-35 minutes (adjust depending on your oven, as they are all different). The corners and top of the financier should take on a golden hue.
- NB: you can use individual financier molds, in this case you will have to reduce the cooking time to around 13-15 minutes.
- Leave to cool in the mold then unmold on a wire rack until completely cooled.
Notes
The raspberry financier can be kept at room temperature, in an airtight container (or under a cover) for approximately 3-4 days, away from heat.
I do not recommend the refrigerator because it will harden.