RaspberryHazelnut Financier Cake
Every respectable pastry shop in France carries financiers—dense, buttery little cakes made with ground almonds and baked in small rectangular molds shaped like gold ingots. Although bite-size confections are traditional, the batter translates well to a larger cake, and is especially pretty when baked in a fluted tart pan, as in this version. Make sure to refrigerate the batter for a few hours before baking, and preferably overnight, as this improves the texture of the cake.
- 1 cup [120 g] ground hazelnut flour or meal
- 11/2 cups [180 g] confectioners’ sugar, measured then sifted
- 3/4 cup [150 g] granulated sugar
- 1 cup [220 g] unsalted butter
- 8 egg whites, at room temperature
- 2 Tbsp Frangelico or other hazelnut liqueur
- 1 tsp vanilla extract
- 1 cup [120 g] ground almond flour or meal
- 1/4 tsp almond extract
- 3/4 cup [105 g] all-purpose flour
- 1/2 tsp fine sea salt
- 1 pint [240 g] fresh raspberries
- 1/4 cup [75 g] apricot jam, melted and strained
Melt the butter in a medium saucepan over low heat. When the butter is completely melted, increase the heat to high and bring the butter to a boil. Continue cooking, stirring constantly with a wooden spoon, until the boiling subsides and the milk solids in the butter start to turn brown. As the milk solids brown and caramelize, the butter will develop a sweet, slightly nutty aroma. This should take 5 to 7 minutes. Immediately pour the brown butter into a heatproof bowl to stop cooking and allow it to cool slightly.
In a separate bowl, using a wooden spoon, stir together the hazelnut meal, almond meal, confectioners’ sugar, and granulated sugar. Stir in the egg whites, Frangelico, vanilla, and almond extract just until smooth and combined. Sift the flour and salt into the batter and fold in gently with a rubber or silicone spatula. Gently fold the cooled brown butter into the batter. Cover the bowl with plastic wrap and refrigerate until the batter is cold and firm, at least 2 hours and preferably overnight.
Position a rack in the center of the oven. Preheat the oven to 425°F [220°C]. Coat a 91/2-in [24-cm] or 101/2-in [26.5-cm] fluted tart pan with a removable bottom with nonstick cooking spray.
Scrape the batter into the prepared pan, spreading it smooth with a spatula. Dot the top of the batter with the raspberries. Bake for 10 minutes, then decrease the heat to 375°F [190°C] and continue baking for another 25 to 30 minutes (this will depend on the size of the tart pan you use), until a wooden skewer inserted into the center of the cake comes out clean or with only a few moist crumbs clinging to it. Transfer to a wire rack and let cool for at least 10 minutes before removing the cake from the tart pan. Unmold the cake and place on a cake platter. Brush the top with the warm apricot jam.
Although best eaten the day it is baked, the cake can be stored at room temperature in a covered cake carrier or other container for up to 2 days.