French Blueberry and Lemon Financiers
Delicate almond financiers — small French cakes with a crispy crust and juicy blueberry filling. A subtle lemon aroma makes them absolutely irresistible.
Ingredients
- 100 g Unsalted butter
- 125 g Powdered sugar
- 25 g Wheat flour
- 85 g Ground almonds
- 3 pcs Egg whites
- 1 pcs Unwaxed lemon
- 85 g Blueberries
- 10 g Powdered sugar
Instructions
- Preheat the oven to 180°C (convection mode) or 200°C (conventional mode). Grease six financier or muffin moulds thoroughly with butter. Melt the butter and set aside to cool.
- Sift the powdered sugar and flour into a bowl. Add the ground almonds and rub everything together between your fingers until you have a uniform, crumbly mixture.
- In a separate bowl, whisk the egg whites with a whisk until light and foamy — do not beat until stiff peaks form. Make a well in the centre of the dry mixture, pour in the egg whites, add the lemon zest, then carefully fold in the cooled melted butter and mix until a soft batter forms.
- Divide the batter among the prepared moulds — a large tablespoon works best for this. Generously scatter blueberries over each cake and bake for 15–20 minutes until the surface is firm to the touch and golden brown.
- Allow the cakes to cool in the moulds for 5 minutes, then carefully remove and transfer to a wire rack to cool completely. Before serving, dust lightly with powdered sugar.