I told my husband this week that one would gauge my stress level by the number of books on hold in my library account. I came home on Friday with three great baking books, one on pound cakes, one on bundt cakes, and the last on baking in general. While going through them, I found this extremely easy recipe, which was originally created by David Lebovitz.
As reported by Wikipedia, “a financier (French pronunciation: [fi.nɑ̃.sje]) (formerly known as a visitandine (French pronunciation: [vi.zi.tɑ̃.din])) is a small French almond cake flavored with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours. Originally made by the Visitandine order of nuns in the 17th century, the financier was popularized in the 19th century. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. According to another tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in the pocket for long periods without being damaged.”
I used a mini muffin pan, instead of the regular one indicated in the recipe; I like the idea of bite size pastry, especially if European. One can substitute blackberries for raspberries, or even blueberries if they are in season. These versatile sweets are extremely easy to make and provide a blank canvas to your creativity and imagination. And they are absolutely a great way to use up your egg whites that have been laying around in your fridge! My oven has been misbehaving, so my financiers didn’t come out as crispy and golden brown as they should have. They were still a big hit!