Almond Financier With Strawberries { Incredible, Squared }

This recipe was adapted from Sunday Suppers At Lucques.  You can use any kind of seasonal fruit available.

I am nuts for almonds (hee).  I have no idea why it’s taken me so long to give this recipe a try.  It’s a perfect cake to freeze for later (ideal for those last minute dinner parties).  Goin recommends toasting slices before serving if they are cold.

Ingredient List

Serves 6-8

• 1 1/4 cups plus 2 tablespoons unsalted butter, plus extra for the pan
• 1 vanilla bean
• 3/4 cup all-purpose flour
• 3/4 cup confectioners’ sugar
• 1/2 cup plus 3 tablespoons granulated sugar
• 1 cup almond meal
• 1/4 teaspoon kosher salt
• 1 cup egg whites (from around 6 extra large or 7 large eggs)
• 2 tablespoons honey
• 3/4 cup heavy whipping cream
• 3 cups seasonal fruit (preferably from spring/summer) of your choice, sliced or cut into chunks

Lightly butter the bottom and sides of a round 9-inch cake pan.

Place the 1 1/4 cup + 2 tablespoons butter in a medium sauté pan.  Cut the vanilla bean lengthwise and using a paring knife, scrape the pulp and seeds from the pod onto the butter.  Add the pod to the pan and heat over medium heat for approximately 8 minutes, shaking the pan occasionally, until the butter browns slightly and smells nutty.  Discard the vanilla pod and set the butter aside, keeping it warm.

Sift the flour, confectioners’ sugar and 1/2 cup granulated sugar into a large mixing bowl (I use a metal colander for sifting).  Add the almond meal and salt, stirring to combine well.

Beat the egg whites until frothy.  Whisk the egg whites and honey into the dry ingredients.  Add the butter, combining well.  Let the batter rest in the fridge for at least an hour.

Preheat the oven to 350 degrees.

Pour the batter into the buttered pan and sprinkle the remaining granulated sugar over the top.  Bake until the cake is a deep, golden brown and the edges pull away from the sides of the pan, approximately 40 minutes.  Insert a toothpick into the center of the cake and ensure it comes out clean.

Beat the whipping cream to your desired consistency and sweeten with a bit of sugar.  Toss the sliced fruit with a few teaspoons of sugar and a bit of lemon juice.

After the cake has cooled, cut it into 6-8 wedges.  Place some of the fruit on top, followed buy a portion of whipping cream.

Tagged as: Cooking, Food