Plum financiers

My financiers did not look exactly like RLB’s, but they made me feel really proud: layering all those plum slices was not a quick thing, let me tell you that.

I wish they looked more like flowers, therefore more beautiful, but I’ll be nice to myself this time: the three weeks from hell at work are over and I’ve survived. Do not know how, but I did. I deserve some kindness, even if it comes from myself. :)

Plum financiers
from Rose's Heavenly Cakes

¾ cup + 1 tablespoon (113g) icing sugar
1/3 cup + ½ tablespoon (45g) cake flour*
pinch of salt
½ cup (50g) almond meal (finely ground almonds)
4 large egg whites (120g)
½ teaspoon vanilla extract
½ cup (1 stick/113g) unsalted butter, melted and still warm
3-4 plums

In a large bowl, sift together the icing sugar, flour and salt. Mix in the almond meal. Add the egg whites and vanilla and mix until smooth. Mix in the butter. Cover the bowl with plastic wrap and refrigerate the batter for at least 6 hours.
Preheat the oven to 180°C/350°F; generously butter six 9.7cm (3 7/8in) tartlet pans.
Divide the batter among the prepared pans and set aside at room temperature while you prepare the plums.
Cut each plum in half and remove the pits. Place each half on a cutting board, cut side down, and slice the plums lengthwise into very thin slices, setting each slice on a paper towel – if the plums are very firm, blanch the slices used for the middle row so they become flexible enough to be curved: dip them in boiling water for a few seconds then in ice water.
Starting near the outer edge of the tartlet but not overlapping the edge of the mold, overlap plum slices around the perimeter to resemble a rose. Angle the slices so that the bottom edges are inserted slightly into the batter and the top edges are slightly raised. Start with the larger slices and save the smaller ones for the inner row.
Place the tartlet pans on a large baking sheet, making sure they’re at least 5cm (2in) apart. Bake for 25-30 minutes or until the outside edges are golden brown. The filling will have puffed up to the top of the mold between the plum slices and it will bounce if pressed lightly with your fingers. Let cool completely in the tartlet pans on a wire rack. Carefully unmold.

The financiers will keep in an airtight container for up to 3 days at room temperature or 5 days refrigerated.

* homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch

Makes 6 – I used 9cm tartlet pans and got 7 financiers