Vanilla bean and candied kumquat financiers + a movie everyone should watch

I watched "Trust" last Saturday and liked it a lot: well directed with great performances, which to me is imperative when such a delicate subject is being portrayed. I took my sister with me because I thought it would be important for her to watch that movie and I think that parents, teenagers and even young adults should watch it, too.

One thing about the movie that surprised me was the director, David Schwimmer: I do not know much of his work – except for “Friends” – and to me he handled “Trust” perfectly. I will definitely pay attention to his next projects – versatility is one quality I deeply admire in actors and directors.

From versatile people to versatile recipes: these financiers are delicious and the perfect canvas for your imagination – I made them once with cherries and they worked really well with candied kumquats, too.

Vanilla bean and candied kumquat financiers
adapted from two great books: Simply Bill e Baking for All Occasions

Candied kumquats:
1 dozen kumquats
¾ cup (180ml) water
½ tablespoon light corn syrup
1 cup + 2 tablespoons (224g) superfine sugar

Financiers:
2/3 cup (67g) almond meal (finely ground almonds)
¾ cup (105g) icing sugar, sifted + extra for dusting
1/3 cup (46g) all purpose flour, sifted
pinch of salt
4 egg whites
1 vanilla bean, split lengthwise, seeds removed with the back of the knife
1 teaspoon vanilla extract
1/3 cup (75g) unsalted butter, melted and cooled

Start by making the candied kumquats: using a small serrated knife, trim off the stem end of each kumquat and then cut into about 6mm (¼ in) slices. In a medium, heavy saucepan, combine the water, corn syrup and sugar over medium heat and heat, stirring just until the sugar dissolves. Raise the heat to medium-high and bring to a boil without stirring. Add the kumquat slices, reduce the heat to medium and simmer until the fruit is tender and the sugar syrup is syrupy, 15-25 minutes. Remove from the heat and transfer the mixture to a heatproof bowl. Set aside to cool completely. Candied kumquat slices can be kept in the syrup, in an airtight container in the fridge, for up to 1 month.
When you are ready to bake the financiers, remove the kumquat slices from the syrup and place onto a cooling rack to dry for 2-3 hours.

Now, the financiers: preheat the oven to 180°C/350°F. Lightly butter ten 1/3 cup (80ml) silicone molds or butter and flour muffin pans.
Mix together the ground almonds, icing sugar, flour and salt. Stir in the egg whites until just combined. Add the vanilla seeds and extract. Stir in the melted butter.
Pour the batter into prepared. Arrange 2-3 kumquat slices on top of each financier.
Bake for 25-30 minutes or until risen and golden and a skewer inserted in the center comes out clean. Remove from the oven and leave in the pans for 5 minutes before turning out onto a wire rack to cool.
Dust with icing sugar to serve; store in an airtight container.

Makes 10