So, I’m nearing the end of the luscious memoir, Lunch in Paris: A Love Story, with Recipes by Elizabeth Bard, and regardless of how near I get to the final word on the final page 314, my mind keeps drifting back to page 87. It’s here that Elizabeth shares the recipe for Mini Almond Cakes with a Raspberry Button aka Financiers aux Framboises.
With the exquisite picture she paints through her use of pleasing dialogue and sumptuous superlatives, it was the following sentence that Elizabeth wrote that caught my attention and would not let go, “With a raspberry in the center and crisp golden edges, these little cakes are pretty enough for a pâtisserie window.”
What? Wowww! Really?
I had to go for it…I had to see if it’s true that I might be able to create something so pretty and delicious that it would possess the qualities required to meet the high standards of a Parisian window.
What do you think?
I think they’re beautiful…but what is more striking about these almond raspberry babies is their immense flavor. If this is any indication of just how dangerously delicious these confections are – I could have eaten the batter for dessert and skipped the whole 20 minute bake and cool time.
The batter is divine, people! How often can you say that about batter? It is exquisite and elegant and my mouth is watering just thinking about it. So imagine the finished cake…tender on the inside with just the right amount of buttery, crisp, golden delightfulness on the outside.
You know, we’ve all heard it – but it’s true…the French know their way around a kitchen. (You can quote me.)
Elizabeth and Gwendal, her soon-to-be fiancé, enjoyed the mini cakes as the sun was fading during a romantic picnic. My experience with the financiers was very different but incredibly special just the same.
Nick scooted home between classes to pick up a few things he needed – so we got to share some unexpected time together; we did so over a few financiers and a shot of caramel flavored espresso. We caught up on his first couple days of classes, life in the new dorm with his new roommates and how great it feels to no longer be ‘one of the new guys’ on the team. And although I made many attempts to cook him a quick lunch before returning to campus, he was happy to partake in mini cakes with mama as he was still full from breakfast. 🙂
He loved it(!) mainly because it was full of flavor without being cloyingly sweet. And according to Nick, that’s a perfect treat.
I followed the recipe to the letter and it was everything I dreamed it would be…and now I can finish the book without the distraction of page 87.
If your plans for the Labor Day weekend include a lot of down time, and the thought of escaping to Paris appeals to you, check out Elizabeth’s book – it’s a beauty.
Bon Appetit!
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Mini Almond Cakes with a Raspberry Button
- Category: Dessert
Description
Mini Almond Cakes with a Raspberry Button are pretty enough for a pâtisserie window.
Ingredients
- 1/2 cup turbinado (raw) sugar
- 3/4 cup plus 2 Tbsp. ground almonds
- 1/3 cup flour
- 10 Tbsp. unsalted butter, melted
- 4 egg whites
- a pinch of salt
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 1/2 pint raspberries
Instructions
- Preheat oven to 450 degrees.
- Pulse the sugar in a blender or food processor to obtain a fine powder.
- Combine with ground almonds and flour.
- Melt the butter over gentle heat; let cool.
- Whip the egg whites and salt into what the French call a mousse, just till they’re frothy, about 10 seconds. Stop when you have liquid underneath and bubble bath-like foam on top.
- Gently fold the egg whites into the dry ingredients.
- Fold in the egg yolk and vanilla.
- Then add the melted butter.
- Continue folding the ingredients until they are fully incorporated. (Don’t panic with the butter – it will look like a flood – just keep folding.)
- Spoon large, drippy tablespoons of batter into nonstick mini muffin tins.
- Gently place a raspberry in the center of each financier.
- Don’t push it too far, or it will sink completely during baking.
- Bake in the center rack for 10 to 11 minutes, until the edges are crisp and golden.
- Let them cool for 10 minutes in the pan.
- Transfer to a wire rack to cool completely.
Ciao!
Wow, these treats are right up my alley Ann! You know how I love my raspberry. Funny, so many times when you post a recipe, I’m either making something similar or thinking about making something similar. This time, as well. But…I can’t tell you why right now.
You know…I have noticed that! There must be something in our air! 🙂 Okay – not nice…now I need to know what you’re up to!