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pistachio & raspbeery financiers

Pistachio & Raspberry Financiers

Aimee Field
The classic French cake, in pistachio form! Filled with raspberries these are a great afternoon snack!
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Course Cakes
Cuisine French
Servings 12 Cakes

Ingredients
  

  • 120 g unsalted butter diced
  • 50 g ground almonds
  • 50 g ground pistachios
  • 25 g plain flour
  • 125 g icing sugar
  • 1 pinch of salt
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 12 raspberries quartered
  • 20 g pistachios chopped

Instructions
 

  • Heat the butter in a small pan over a medium heat and cook until the butter has foamed and then turned golden brown. This will take a little while, so stick with it. Pour the browned butter into a small heatproof bowl and set aside.
  • Put the ground almonds, ground pistachios, flour, icing sugar and salt in a bowl and mix together until combined. Then add the egg whites and vanilla extract and stir to form a thick paste. Pour in the slightly cooled butter and stir until you have a smooth batter. Press a sheet of clingfilm onto the surface of the batter and put into the fridge to chill for at least 2 hours before baking.
  • Preheat the oven to 200C/180C Fan/Gas Mark 6 and lightly grease your mini-loaf pans or place your mini-loaf cases onto a baking tray. Spoon the batter evenly into the pans/cases, filling them half full. Press 4 quarters of a raspberry into each financier and top with chopped pistachios. Bake for 12-15 minutes until they have started to brown around the edges. Leave to cool in the pans for a few minutes before turning out onto a wire rack to cool completely, or just place the cases onto the wire rack straight away to cool.

Notes

Batter can be kept covered in the fridge for up to three days before baking.
Financiers keep up to two days in an air tight container, but taste best on the day of baking.
 
Keyword afternoon tea, financier, mini cake, pistachio, Raspberry,