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FINANCIER or FRIAND and Quebec city jaunt


Fine sugar, egg whites and melted butter caters to some of your favourite pantry ingredients.
Simple, elegant mini cakes to satisfy any casual or delicate bite.


Just back from a lovely time in picturesque Quebec city
The crisp air swayed the colorful leaves among the plethora of fall decorations dotting the town. 
My time there was too short.  Made a quick mental note to plan another getaway.


Before sharing some scrumptious mini cakes…
here are just a few captures I had the desire to share with you today.
 
















With the colder weather and a few egg whites on hand…
these mini French style cakes came together in no time at all.



No need for an electric beater… 
however, if you don't already have ground walnuts, a food processor may be helpful.


'Friands' and 'financiers' are distinguished by their shapes and not their base ingredients.
Mainly, the 'Financier' is baked in an oblong, rectangular like tin…
versus the 'Friand' which is baked in an oval like one.

There's no need for creaming butter and sugar.

Although not owning the typical 'Financier' or 'Friand' mould...
I went with my reliable square mini cakes pan.  
You can use a muffin tin and the results will be just as satisfying.

Here are two creations I whipped up based on ingredients I had…
therefore, feel free to put your signature to it as well ;o)

Also, don't forget that walnuts can be replaced successfully with almonds or hazelnuts.


Chocolate Walnut Orange Blossom Financiers
(Friands) mini cakes


 No beater required
Food processor suggested, however not necessary.

makes 12 mini cakes

TIP: This batter can be made ahead and refrigerated for up to 4 days before baking. 
Just make sure that you add an extra 5 minutes to the baking time.


Printer version


INGREDIENTS:
(American / Metric measures)

DRY:
. 1-1/2 cups (170g) ground walnuts
. 1/2 cup (100g) granulated sugar
. 1/2 cup (60g) confectioners' sugar
. 6 Tbsps. (65g) All-Purpose flour
. 3 Tbsps. (45g) Cacao powder (Dutch-processed)
. 1/2 tsp. (2.5ml) ground cardamom spice
. pinch of sea salt
WET:
. 4 xLarge (125ml) egg whites (room temp.)
. 1 tsp. (5ml) Orange blossom essence
. 1 orange, finely zested
. 1/4 cup (70g) unsalted butter, melted (room temp.)
Optional garnish: Walnut halves, sliced almonds, maraschino cherries etc.

PREPARATION:
. Pre-heat the oven to 400F/200C/Gas6.
. Position the rack in the center of the oven.
. Lightly grease the mini cakes pan.
1. In a food processor, place all the DRY ingredients and pulse a few times before blitzing it until coarsely pulverized.  Place this mix into a medium-large bowl.  Set aside.
2. Pour the unbeaten egg whites, orange blossom essence, orange zest and melted butter into the DRY mix.  Stir and combine thoroughly.
3. Evenly distribute the batter into each cavity.  Add desired (optional) garnish of choice onto each surface.
4. BAKE for 14 minutes.  Afterwards, remove the pan from the oven and place it onto a metal rack. Cool for 1 hour before un-moulding.
. Store in an airtight container at room temperature for up to a week.











Walnut Spice Financiers (Friands)
mini cakes

No beater required
Food processor suggested, however not necessary.

makes 12 mini cakes

TIP: This batter can be made ahead and refrigerated for up to 4 days before baking. 
Just make sure that you add an extra 5 minutes to the baking time.


Printer version


INGREDIENTS:
(American / Metric measures)

DRY:
. 1-1/2 cups (170g) ground walnuts
. 1/2 cup (100g) granulated sugar
. 1/2 cup (60g) confectioners' sugar
. 6 Tbsps. (65g) All-Purpose flour
. 1/4 tsp. (1.25ml) ground cardamom spice
. 1/4 tsp. (1.25ml) ground cinnamon spice
. pinch of sea salt
WET:
. 4 xLarge (125ml) egg whites (room temp.)
. 1 tsp. (5ml) pure Vanilla extract
. 1/4 cup (70g) unsalted butter, melted (room temp.)
Optional garnish: Walnut halves, sliced almonds, maraschino cherries etc.

PREPARATION:
. Pre-heat the oven to 400F/200C/Gas6.
. Position the rack in the center of the oven.
. Lightly grease the mini cakes pan.
1. In a food processor, place all the DRY ingredients and pulse a few times before blitzing it until coarsely pulverized.  Place this mix into a medium-large bowl.  Set aside.
2. Pour the unbeaten egg whites, vanilla extract and melted butter into the DRY mix.  Stir and combine thoroughly.
3. Evenly distribute the batter into each cavity.  Add desired (optional) garnish of choice onto each surface.
4. BAKE for 14 minutes.  Afterwards, remove the pan from the oven and place it onto a metal rack. Cool for 1 hour before un-moulding.
. Store in an airtight container at room temperature for up to a week.











Hope you've enjoyed a little of Quebec city's eye-candy.
Now, maybe you can embellish your mini cakes with the same enthusiasm.

Happy baking and savouring your sweet treats.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.











Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.