Financiers au Café
Small almond cakes baked with a browned butter and coffee batter, studded with rum-soaked raisins.
Ingredients
raisins
40 g
rum (for soaking)
60 g
cake flour
65 g
powdered sugar
185 g
almond flour
65 g
egg whites
125 g
butter (melted)
125 g
coffee extract
1 drops
dark rum (for syrup)
100 g
honey
100 g
apricot glaze or clear glaze
to taste
Instructions
1
Soaking the raisins
Soak the raisins in the rum for as long as possible (at least 45 minutes).
2
Preparing the molds
Butter molds that are 2.5 cm in diameter, either round or boat-shaped.
3
Mixing the dry ingredients
Sift the flour, sugar, and almond flour into a bowl, making a well in the center.
4
Handling the egg whites
Lightly whisk the egg whites with a fork until foamy, then pour into the well.
5
Browning the butter
Heat the butter until it turns brown and releases a nutty aroma, then pour it into the well together with the coffee extract.
6
Mixing the batter
Combine all ingredients into a smooth batter.
7
Filling the molds
Place the drained raisins into the prepared molds, then pipe or spoon the batter in until the molds are three-quarters full.
8
Baking
Bake in a 170°C (340°F) oven until set. Unmold and cool on a wire rack, placing all cakes bottom-side up.
9
Finishing
Heat the dark rum and honey until just simmering, drizzle over the baked cakes, and brush with apricot glaze or clear glaze.
10
Plating
Place into small paper cases.
