“Of all the desserts that I make, financiers are one of my mom’s favourites. She is an avid tea drinker and enjoys pairing it with a simple dessert,” says Roselle co-owner Stephanie Duong of this pistachio financier recipe. “Although we don’t have it on our regular menu anymore, she always requests that I make it for her when she visits us.”
“The financier is a classic French tea cake and it’s easy to understand why it has stood the test of time,” adds Duong. “It’s an elegant afternoon treat to enjoy with tea. The recipe is simple and it produces a cake that is tender, buttery and not too sweet.”
Tip: Make sure you take the time to caramelize the butter properly — it should be just on the verge of burning. This will help give the tea cake lovely nutty nuance, crisp edges and a tender interior.
- 300 g icing sugar
- 115 g flour
- 110 g almond flour
- 4 g baking powder
- 3 g salt
- 275 g egg whites
- 165 g browned butter
- 80 g pistachio paste
- 30 g honey
- chopped pistachios or other nuts of choice, to taste
- Sift and whisk together all the dry ingredients. Whisk in egg whites.
- Add slightly warm browned butter and stir to combine. Add honey and pistachio paste, stirring thoroughly.
- Chill batter in the fridge for at least an hour.
- Preheat oven to 350°F
- Lightly spray mini muffin mould or any small cavity mould.
- Fill batter ¾ of the way and sprinkle chopped pistachios or any desired nuts on top.
- Bake for 13–15 minutes until edges are golden and an inserted toothpick comes out clean.
- Enjoy! Baked financiers keep in an airtight container for up to three days or they freeze beautifully for a few weeks.