Nutrition Facts
6 servings
6
Lemon and Blueberry Financier Recipe
Today I offer you a recipe for blueberry and lemon financiers, small cakes that are very soft and melting. It's hard to resist them.
Ingredients
120 Butter
70 Flour
120 Icing sugar
120 Almond powder
3 Egg white
1 pinch Salt
30 Lemon juice
½ lemon, zests
100 blueberry
Directions
1
Preheat the oven to 180°C, static heat.
2
In a saucepan, melt the butter over medium heat until it turns slightly brown. Let it cool.
3
In a bowl, sift the flour with the powdered sugar and almond powder. Mix.
4
In another bowl, whisk the egg whites and salt with a hand whisk until slightly frothy. Add the juice and zest of lemon and mix to incorporate.
5
Add the first mixture and whisk a little to achieve a smooth texture.
6
Add the cooled butter and whisk a little more to incorporate it.
7
Lastly, add the blueberries and gently mix with a spoon to incorporate them. I used fresh blueberries, but frozen blueberries can also be used. In this case, do not thaw them beforehand and add a teaspoon of flour to coat them.
8
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) with the batter up to 3/4 of their height.
9
Bake for 25 minutes or until the surface is lightly golden.
10
Finally, let cool slightly, then remove from the mold and sprinkle with powdered sugar before serving.
Ingredients
Ingredients
120 Butter
70 Flour
120 Icing sugar
120 Almond powder
3 Egg white
1 pinch Salt
30 Lemon juice
½ lemon, zests
100 blueberry
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
In a saucepan, melt the butter over medium heat until it turns slightly brown. Let it cool.
3
In a bowl, sift the flour with the powdered sugar and almond powder. Mix.
4
In another bowl, whisk the egg whites and salt with a hand whisk until slightly frothy. Add the juice and zest of lemon and mix to incorporate.
5
Add the first mixture and whisk a little to achieve a smooth texture.
6
Add the cooled butter and whisk a little more to incorporate it.
7
Lastly, add the blueberries and gently mix with a spoon to incorporate them. I used fresh blueberries, but frozen blueberries can also be used. In this case, do not thaw them beforehand and add a teaspoon of flour to coat them.
8
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) with the batter up to 3/4 of their height.
9
Bake for 25 minutes or until the surface is lightly golden.
10
Finally, let cool slightly, then remove from the mold and sprinkle with powdered sugar before serving.
Notes
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