Thursday, June 21, 2012

Raspberry Financier

We celebrated Julie's graduation from Sturgis Charter Public School on June 3. As any celebration at the Steven's, there was family, friends and a lot of food involved!
I made the traditional Piece Montee, of course, as well as some new desserts. The Raspberry Financier was a new recipe for me and a successful one! Fresh raspberries and almond cake go so well together!

Financier aux Framboises

serves 12

1 lb fresh raspberries (500 g)
7 oz butter (200g)
8 large egg whites
8 oz confectioner sugar (225 g)
6 oz almond flour (170 g)
4 oz flour (110 g)

Preheat the oven to 340F.

Melt the butter in a medium saucepan, on low heat, until it becomes golden and gives out a hazelnut aroma. Do not burn it!

Whisk the egg whites slightly, until they begin to foam.

In a larger bowl, mix together the almond flour, all purpose flour and confectioner sugar. Add the egg whites to the bowl, whisking the batter as you pour. Add the melted butter and mix.

Pour the batter in a buttered and floured rectangular baking dish. Sprinkle the raspberries on top, pushing them slightly into the batter.

Bake for about 35 minutes, until golden.

Let cool and dust with confectioner sugar before serving.

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