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Raspberry Pistachio Mini Loaves

 Makes 24 financiers or 6 Mini Loaves

These delightful little cakes, known as financiers, are a classic French treat. With a rich, nutty flavour from browned butter and a light, tender crumb, they pair beautifully with the tartness of fresh raspberries and the crunch of pistachios.

Ingredients:

  • 95g  unsalted butter
  • 80g icing sugar
  • 95g almond flour (finely ground almonds)
  • 53g all-purpose flour
  • 150g large egg whites
  • 1 tsp vanilla extract or paste
  • 1 pint (2 cups) fresh raspberries
  • 30g (¼ cup) crushed pistachios

Instructions:

  1. Prepare the Brown Butter (Beurre Noisette):

    • Melt the butter in a small saucepan over medium heat. Once fully melted, it will start to foam. Whisk continuously until the butter turns a dark golden brown and gives off a nutty aroma. Pour it into a heat-resistant bowl and set aside to cool.
  2. Mix the Dry Ingredients:

    • In a large bowl, whisk together the icing sugar, almond flour, and all-purpose flour.
  3. Combine the Ingredients:

    • Make a well in the center of the dry ingredients. Add the egg whites and vanilla, then whisk until well combined.
    • Gradually add the cooled brown butter in two parts, making sure to scrape all the delicious brown bits into the batter. These bits add a deep nutty flavor to the financiers.
  4. Assemble:

    • Preheat your oven to 425°F (220°C).
    • Butter 24-cavity financier or mini-loaf pan. 
    • Pour the batter into the prepared molds, filling each cavity about ¾ full. Top with a fresh raspberry and a sprinkle of crushed pistachios.
  5. Bake:

    • Bake for about 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
    • Let the financiers cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

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