The red berries season is starting and fresh raspberries are now coming to the market stalls. So let’s bake raspberry pistachio financiers, shall we? These delicious buttery French cakes are originally based on almond flour. Today I am in the mood for a variant with pistachio, in my mind a match in heaven with fresh raspberries delicate flavor.
Did you know financiers were designed in the financial district of Paris in the 1890’s, by a pastry chef called Lasne, after the financiers who frequented his bakery? The traditional rectangular mold we use to make this little pastry resembles in fact… a bar of gold.
With this recipe you can make about 12-14 mini raspberry pistachio financiers . Remember when I suggested you to use homemade powdered coconut sugar in your baking? Now is the time to give it a try! You can use the same method to make powdered birch sugar, which I also used in this recipe.
Raspberry pistachio financiers make elegant bite-sized afternoon treats, with a cup of tea. But before you can enjoy these soft and moist little cakes with crisp edges… à vos fourneaux!
- 90 g butter
- 3 egg whites
- 50 g ground pistachio
- 40 g ground almond
- 20 g brown rice flour
- 15 g potato starch
- 90 g powdered sugar (See how to make your own unrefined powdered sugar
- 24 fresh raspberries
- Preheat the oven 200 degrees.
- Heat the butter slowly in a saucepan until it starts to change color and turn light brown. Remove immediately from the stove and let it cool down a little.
- In a large bowl, mix the rice flour, potato starch, sugar, almond and pistachio powders.
- Whisk the egg whites until foamy (no more, it should not get stiff) and fold them into the dry mixture. Stir in the melted butter.
- Divide the cake batter into the mini financier molds. Gently press two fresh raspberries in each financier.
- Bake for about 10-12 minutes or until golden brown. Let them cool down on a rack. Bon appétit!
- 90 g beurre
- 3 blanc d'oeufs
- 50 g poudre de pistache
- 40 g poudre d'amande
- 20 g farine de riz complet
- 15 g fécule de pomme de terre
- 90 g sucre glace (voir comment faire du sucre glace non raffiné maison)
- 24 framboises
- Préchauffer le four à 200 degrés.
- Chauffer le beurre doucement dans une casserole jusqu'à ce qu'il prenne une couleur noisette. Enlever immédiatement du feu et laisser refroidir.
- Dans un bol mélanger la farine de riz, la fécule, le sucre glace, la poudre d'amande et de pistache.
- Battre les blancs d'oeufs pour les rendre juste mousseux puis les ajouter au mélange de farine.
- Incorporer le beurre fondu.
- Verser la pâte dans les moules à financier. Ajouter deux framboises pour chacun.
- Cuire environ 10-12 minutes jusqu'à ce qu'ils soient légèrement dorés. Laisser refroidir sur une grille. Bon appétit!
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