I was going to tempt you with another “Sweet Melissa” recipe but I was unable to photograph it. Do not worry I will be baking it again very soon and photographs will be available.
One of things I really enjoy baking is individual desserts. I do not know if it’s the concept of receiving my very own dessert or the fact that it is a miniature version of a larger dessert. Whatever the reason I just love the individuality of a personal dessert.
I made these the other day for my friend Lucy. We meet once a week for coffee and I usually provide the dessert. She is one of my dear friends and I treasure the hour here and there that we can get together to catch up.
Back to the financiers for a moment, you can use just about any type of berry with the recipe. Heck even frozen, I used organic frozen raspberries this time around. The recipe also called for a half cup of almonds I only sprinkled a few. Again, my personal preference, but you can sprinkle as much you like. The financier is a magnificent blend of a cake and cookie. It also provides a great excuse to purchase tiny tart pans.
From Perfect Cakes by Nick Malgieri
¾ cup of ground almonds
¾ cup of AP flour
¾ cup of sugar
¼ teaspoon of salt
Grated zest of one lemon
6 tablespoons of butter, room temperature
1 tablespoon rum
1 teaspoon of vanilla extract
3 large egg whites
1 pint raspberries
½ cup sliced almonds
Preheat the oven to 350F degrees. Butter and flour nine 4-inch tart pans.
In the bowl of an electric mixer, mix the almonds, flour, sugar, lemon zest, and salt with the paddle until combined. Add the butter and continue beating for 2 minutes.
Beat the rum and vanilla into the egg whites, and then add to the butter/flour mixture in two additions beating for 2 minutes after each addition. (Scrape down the sides of the bowl as well.)
Fill each pan with ¼ cup of batter. Sprinkle with berries and almonds.
Bake for 35 minutes. Un-mold and serve plain or with whipped cream, fruit sauce or fruit compote.