Cherry and almond financiers

These small French tea cakes were first made in the late 19th century, by a pastry shop in the financial district of Paris near the stock exchange, in small rectangular moulds that resembled bars of gold, hence their name. Rich with almond meal and flavoured with browned butter, they can be baked in any small individual moulds or muffin tins. We have baked ours in small brioche moulds.

• makes

  12

• prep

  25 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• melted butter, to grease
• 6 egg whites, at room temperature
• 185 g butter, cubed
• 185 g (1½ cups) icing sugar
• 125 g (1¼ cups) almond meal
• 100 g (⅔ cup) plain flour
• pinch of salt
• 200 g drained pitted bottled morello cherries
• 35 g (⅓ cup) flaked almonds

Cooling time 30 minutes

Instructions

Preheat the oven to 200°C. Lightly grease 12 individual brioche moulds (80 ml/⅓ cup capacity).

Melt the butter in a small saucepan over medium heat and then continue to heat until it turns a nut brown colour and is aromatic (this will take about 8 minutes). Pour the butter into a heatproof bowl and set aside to cool to room temperature.

Use a balloon whisk to whisk the egg whites in a medium bowl until frothy. Use a large metal spoon or spatula to stir in the cooled butter, icing sugar, almond meal, flour and salt until just combined. Quickly stir through the cherries.

Divide the mixture evenly among the greased tins and sprinkle with the flaked almonds.

Bake in preheated oven for 20 minutes or until a skewer inserted into the centre of a financier comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.

Baker's tips

• These financiers will keep in an airtight container at room temperature for up to 3 days.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Kristine Duran-Thiessen. Food preparation by Tina McLeish.

For more recipes, view our online column, Bakeproof: baking like a French housewife.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.