The weather here in Sao Paulo seems to be in a roller coaster lately – in some days the temperature reaches 30°C (86°F) only to drop to 17°C (62°F) on the following morning. I prefer the cold weather but I do have something stashed in the freezer for the screaming hot periods: I made David Lebovitz’s amazing chocolate ice cream and poured it into Popsicle molds instead of churning it in the ice cream maker – the result was so good my husband is currently addicted to it. :D
With the ice cream production on full speed, my stash of frozen egg whites is regular again and that made me think of financiers once more. This time, however, I decided to add a Brazilian touch to the French treat by replacing the all purpose flour with corn flour (not corn starch), adding a touch of citrus zest to brighten up the flavor – I don’t mean to brag about my idea, but it turned out to be excellent (modesty mode off). :D
Orange cornmeal financiers
adapted from the great Simply Bill
85g almond meal (finely ground almonds)
135g icing sugar, sifted
55g corn flour (not corn starch)
pinch of salt
finely grated zest of 1 large orange
5 egg whites
95g unsalted butter, melted and cooled
1 teaspoon vanilla extract
icing sugar, for dusting
In a large bowl, combine the almond meal, icing sugar, corn flour, salt and zest. Stir in the egg whites until just combined. Stir in the melted butter and the vanilla. Cover and refrigerate the batter for 1 hour.
Preheat the oven to 180°C/350°F. Butter and flour ten 100ml capacity mini cake or muffin pans.
Pour the batter in the pans. Bake for 15-20 minutes or until golden - the financiers should spring back when touched. Remove from the oven and leave in the pan for 2 minutes before turning out onto a wire rack to cool. Dust with icing sugar to serve.
Financiers are best served the day they’re made, but can be stored in an airtight container for up to 2 days.
Makes 10
I love adding cornmeal to baked goods, your your financiers would be lovely with tea!
ReplyDeleteReally really awesome, i tried it in different ways, but your way & style is pretty fine & easy to understand. As , m a food lover, this one is precious recipe for me so far.
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