I’m scaling up this classic teacake for a caramel financier by popping it with one of my favorite candies and turning it into a Rolo-stuffed financier. Outside of that, everything else falls in line with this classic sponge-like cake.
I meant to post this yesterday, but it’s been a tough week full of battles.
Lucky for me I found mercy in a calming voice that was able to slap down my fighting fist. Everyone needs someone like this—a practical minded influence that will let you have your little fit, then in so many words tell you, “Keep your wits and move on”. I’m thankful for this voice and the person behind it for reminding me that smiling vs. fighting feels so much better.
Now applying what I learned about self-restraint, I’m only going to have six instead of ten caramel financiers.
Yield: Makes about 2 dozen 1 1/2 inch cakes
- 1 1/2 sticks butter, unsalted
- 1/2 cup all purpose unbleached flour
- 1/2 cup almond meal
- 3/4 cups sugar
- 4 large egg whites
- 24 mini Rolos, peeled
Lightly butter chosen baking vessel. Heat oven to 350 degrees F.
- Place butter in a heavy bottom pan over medium heat and stir until butter is melted and starts to turn brown and takes on a nutty scent. Remove from heat and pour browned butter through a fine mesh sieve.
- Place all remaining ingredients, except the Rolos, into a bowl and whisk to combine. Add in cooled butter and mix to combine.
- Place batter in chosen vessel a third of the way up and then insert one mini Rolo into the center.
- Bake financiers at 350 degrees for 10-12 or until edges start to turn a golden brown.
- Remove from oven and cool slightly and then dust with powdered sugar.
A few notes:
- To form the scalloped edge financier, I used mini 2 inch tart pans. If you don't have mini tart pans, a muffin pan will work just as well.
- Don't skip browning the butter. The brown butter lends a heavy hand in the overall flavor.
- The batter is light, so bypass the mixer and use a sturdy spoon.