Raspberry Almond Financier Cake
A delicate French pastry cake featuring a moist almond base infused with fresh raspberries. This financier cake is perfect for afternoon tea or as a light dessert, showcasing the balance of nutty flavors and tart berries.
Ingredients
- 1 cup almond flour
- 3/4 cup powdered sugar
- 1/4 cup All-purpose flour
- 1/2 cup unsalted butter
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 teaspoon salt
Instructions
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Step 1:
Preheat your oven to 375°F (190°C) and grease a financier mold or a small rectangular baking dish.
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Step 2:
In a small saucepan, melt the unsalted butter over low heat until it turns golden brown, then remove from heat and let it cool slightly.
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Step 3:
In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt until well combined.
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Step 4:
In another bowl, whisk the egg whites and vanilla extract until frothy, then add the melted butter and mix well.
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Step 5:
Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix.
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Step 6:
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
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Step 7:
Pour the batter into the prepared mold and bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
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Step 8:
Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely. Serve dusted with powdered sugar if desired.