Browned Butter Financier Recipe
Image courtesy of Julia Fenner
When topped with blueberries and your favorite jam, this variation on the classic French sponge cake is garden to table greatness.
Stuart Tracy, executive chef at The Brasserie and Neighborhood Cafe at Parish in Atlanta, shares this 8-ingredient recipe for financiers, a small cake beloved by the French which gets a homestead twist with the addition of your favorite preserves and a blueberry garnish.
Browned Butter Financier
Yield: 4-6 servings
- 12 ounces powdered sugar
- 4 ounces almond flour
- 3 ounces cake flour
- 3/4 teaspoon salt
- 8 ounces egg whites
- 9 ounces butter, melted until just browned
- 1 ounces almond extract
Sift first three ingredients into a mixer bowl fitted with the whisk attachment. Stream egg whites into the bowl with the mixer on low to medium-low speed.
Once the egg whites are well incorporated stream in the browned butter. When butter is emulsified add almond extract.
Rest batter in the refrigerator for 1 hour.
Line a quarter sheet tray with parchment and grease thoroughly (pan spray works great). Bake at 350°F for 15-20 minutes. The top will be golden brown and spring back when gently poked with a finger. Cool for at least 1 hour, crumble with hands. Layer in desired vessel with a jam or compote of your choosing, whipped cream and toasted almonds. Top with fresh blueberries and slivered or sliced almonds.