Friday, March 18, 2011

Lemon financiers

Lemon financiers / Financiers de limão siciliano

I realized something a good while ago: I bake when I’m happy, and I bake when I’m sad.

If something bothers me, or if people let me down, I bake – or feel the urge to. If I am glad about something, or someone I like deserves a treat, I bake, too. :)

These financiers were baked on a very happy day: I was going to meet four lovely, gorgeous, fantastic women, who I am very lucky to call my friends. Therefore I baked something – and it was lemony, of course. ;)

Lemon financiers
adapted from Little Cafe Cakes

175g unsalted butter, melted and cooled
1 cup (100g) ground almonds
6 egg whites, lightly beaten
finely grated zest of 2 lemons
2 tablespoons lemon juice
1 ½ cups (210g) icing sugar, sifted
½ cup (70g) all purpose flour, sifted

Preheat the oven to 190°C/375°F. Butter well twelve 1/3-cup (80ml) capacity muffin pans.
Place the butter, ground almonds, egg whites, lemon zest and juice, icing sugar and flour in a large bowl and stir just until combined.
Equally divide the batter among prepared pans – they should be just over ½ full.
Bake for 25 minutes or until golden and risen and a skewer inserted in the center comes out clean.
Allow to stand in pans for 5 minutes then turn out onto a cooling rack.

Makes 12

14 comments:

  1. I love financiers/friands! Yours looks so pretty and golden. Thanks for sharing.

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  2. Cute and wonderful looking financiers..

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  3. I learn so much from you. I've never even heard of a financier.

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  4. l prepared this financier and my fiancee really loved it and want me to do it for him every morning as his breakfast.thanks for sharing

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  5. Well those women are soo lucky!
    You remember me, i also bake when i am happy, sad, or when i feel like someone needs a treat, i always want to bake and i am the baker of the familly, if someone needs a cake or something, i am the first one proposing myself!

    Hugs

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  6. Its beautiful and love the zesty lemon flavour :D
    Now I know why you suddenly vanished in my twitter list... following you again :D

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  7. I love lemons, too. I wonder why these are called financiers? I've never thought about my mood when I bake. I just enjoy it so much because I focus on nothing but the process. It's like a meditation. Happy weekend.

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  8. Looks so tasty and yummy. I love anything with lemons in it and have to try your recipe.

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  9. I've always wanted to try financiers! Lemon is such a wonderful flavor and helps make everything brighter and yummier. I'm sure these are a delight!

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  10. These, like all your posts are so pretty! I love all the polka dots, and that pink bowl. Where do you find all the beautiful bowls and servers?

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  11. Brittany, thank you!

    Priya, thank you!

    Pam, you are too sweet, my dear!
    xx

    Lucy, I am so glad to hear you liked the recipe! Thank you for letting me know how it turned out!

    Valerie, you are far too kind, sweetie! Thank you!
    I volunteer every time someone needs a birthday cake or something. ;)
    xx

    Lisa, thank you for stopping by! Thank you for following me again! ;)
    xx

    Mari, there's something here:
    http://en.wikipedia.org/wiki/Financier_%28pastry%29. I agree that focusing on the recipe makes us forget about the problems, even if it's for a little while. :)
    xx

    Maggie, thank you! I love anything with lemon, too! :D

    Xiaolu, I am sure your financiers will be amazing, sweetie!

    Charlie and Jessica, thank you! You are far too kind. Some of the props I bought here in Brazil, others in London, some came from Australia... :)

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  12. These look fantastic. Thanks for sharing.

    We invite you to share this post and some of your favorite food posts on Food Frenzy.
    Please check out our community at http://blogstew.net/foodfrenzy

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  13. I love financiers and I've never tried lemon ones. Well, I must do something about that very soon. :)
    I bet they're wonderful and refreshing. :)

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  14. Hi Patricia, I have baked these lovely cakes and have posted them on my blog, linking to yours! Thanks for sharing this wonderful recipe! :)

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