Yesterday, I went on a hike with Pidi and was fortunate to come upon ripe blackberries. Usually, if I encounter ripe berries on a hike, they go straight from the bush to my lips. But I exercised a bit of self-control (only after I ate a whole bunch of them, standing in the woods…) and brought back home a heaping cupful of ripe, sweet fruits. I was going to freeze them and eventually make some wild-foraged berry jam, but Sam had the fantastic idea of making Financiers.
I got this recipe from Ripe for Dessert by David Lebowitz. For the longest time I couldn’t understand WHY they were called Financiers…
- 7 tablespoon unsalted butter
- 1 3⁄4 cup sliced blanched almonds
- 1⁄2 cup granulated sugar
- 1⁄2 cup powdered sugar
- 5 tablespoon flour
- 1⁄8 teaspoon salt
- 4 large egg whites
- 1⁄2 teaspoon almond extract
- 6 ounce blackberries (or raspberries or blueberries)
- Position the oven rack in the center of the oven and preheat the oven to 400 degrees. Butter a 12 cup muffin tin.
- In a skillet, heat the butter until it begins to sizzle. Continue to cook over low heat until the edges begin to darken and the butter gives off a nutty aroma. Remove from heat.
- In a food processor, grind the almonds with the granulated and powdered sugars, the flour, and salt. While the processor is running, gradually pour in the egg whites and add the almond extract. Stop the machine, and add the warm butter, pulsing as you pour, until the batter is just mixed.
- Divide the batter evenly among the buttered muffin cups and poke 3 or 4 berries into each cake. Bake for 18 minutes, until puffy and deep golden brown. Let stand a few minutes them remove them from the pan to cool on a rack.