Financier is a small French cake which uses brown butter rather than the regular butter, which as a result, gives it a distinctive nutty taste. Brown butter, also known by its French name, beurre noisette, is basically your regular unsalted butter which is then melted over medium heat in a saucepan till golden brown in colour.
My impression of this cake when I tried it many years ago in Paris was that it was quite oily due to the amount of butter used. As a result, I was put off baking this cake till now, although I already have the moulds sitting patiently in the kitchen waiting to be used for the past 2 years! Yesterday I decided to have a go at baking financier as I have plenty of egg whites left after using the yolks for making green tea ice cream.
I was very pleased with the cake texture. It has crisp edges and moist centre. The cake wasn't as oily as I have imagined for it to be. It is best to consume the cake on the day itself. I like it best when dunked into a cup of piping hot milk tea. Yums!
Without further ado, here's the recipe:
Green Tea Financier
(Makes eleven 4cmx3cm round financier moulds)
Part 1: Brown Butter
100g Unsalted butter
1. Melt butter over medium heat in a saucepan.
2. As soon as the butter has melted, whisk the butter to keep it from separating.
3. Once the butter starts to bubble, stop whisking and increase heat to medium high.
4. Whisk the butter occasionally to stop the butter from burning.
5. Turn off heat once the butter has turned caramel colour.
6. Cool the saucepan in a pot of cold water briefly to stop the butter from cooking further.
7. Strain butter with a cheesecloth and set aside.
Part 2: Cake Mix
10 g Green tea powder
38 g Cake flour
5 g Corn flour
60 g Almond flour
1/2 tsp Baking powder
A pinch of salt
115g Caster sugar
100 g Egg white (from approx. 4 eggs)
100 g Brown butter (from Part 1)
1. Pre-heat oven to 220C.
2. Sieve (A) and combine with sugar in a mixing bowl.
3. Make well in centre of mixing bowl and pour in egg white.
4. Whisk till well combined.
5. Whisk in brown butter in 2 additions.
6. Transfer batter into a piping bag and pipe into cake moulds, stopping at 3mm from top. Tap mould against work surface to smooth top of batter.
7. Once the financier mix is inside the oven, lower temperature to 180C and bake for 20 minutes or when the cake skewer comes out clean. Enjoy!