This is my first Flashback Friday, and what better place to start (or re-visit) than cakes.
Mid-week baking is always going to be a challenge between juggling a full time job and other commitments, so I think these posts will generally be quick and easy recipes.
I’ve baked financiers this week which are light, moist mini-cakes flavoured with beurre noisette and ground nuts (usually almonds).
The name comes from the traditional shape which is rectangular gold bars – I used a friand pan instead because my baking drawer is getting pretty out of control.
Beurre noisette, also known as brown butter, is created when you melt butter and slowly heat until it starts to turn a golden brown. It creates a delicious nutty taste which is the perfect match for the ground nuts or meal.
I decided to use hazelnuts for my recipe and added further flavour with orange and honey.
1 vanilla bean, split
4 egg whites
100g caster sugar
100g brown sugar
30g ground hazelnuts
1 tbsp honey
Grated rind from one orange
Create your beurre noisette by melting the butter in a saucepan along with the vanilla bean until it turns golden.
Hand whisk the egg whites until light and fluffy, then add the sugars. Pour in the butter, honey and continue to whisk.
In a separate bowl, mix together the ground hazelnuts and flour. Slowly incorporate into the egg white mixture. Lastly add the orange rind.
Fill greased moulds and bake for 15 minutes at 175C.