Recipe begins at 09:14 and is written below – follow along! Traditional financiers are dense, sweet cakes made with ground almonds and baked in individual bar-shaped pans. Their shape and yellow colour are meant to resemble bars of gold, which may be how they got their name. This non-traditional version is baked in a mini-muffin pan and uses vegan butter and a delicious, slightly sour Amarena cherry in the centre to deepen the flavour.
- Recipe Information •
Makes 24 little cakes
Prep Time: 15 minutes, plus chilling
Cook Time: 20 minutes
The little cakes will keep moist in an airtight container at room temperature for up to 4 days.
- Ingredients •
6 Tbsp (90 g) unsalted vegan butter
½ cup (60 g) sliced almonds
6 Tbsp (90 mL) aquafaba (the liquid strained from a tin of low-salt chickpeas)
½ cup (100 g) granulated sugar
½ cup (60 g) ground almonds
½ cup (75 g) all-purpose flour
¼ tsp ground nutmeg
Pink food colouring (optional, verified vegan)
12 Amarena or candied cherries, cut in half (verified vegan), or dried cherries
- Chapters •
00:00 My new series: Baking Wisdom!
00:45 Special guest Sam Turnbull shares wisdom on how to bake vegan!
We talk about how to vegan-ize a favourite recipe, common replacement ingredients, and more!
09:14 Let’s start the recipe!
09:36 Toast the almonds in vegan butter
Melt the vegan butter in a small saucepan with the sliced almonds over high heat until it bubbles and the almonds turn a deep brown; the vegan butter itself won’t change colour much. Strain and set aside to cool for 15 minutes.
11:14 Mix the batter
Whisk the aquafaba and sugar together vigorously by hand for about 3 to 4 minutes until frothy and white, but not a meringue.
12:45 Add ingredients to the batter
Whisk in the almonds, flour and nutmeg until smooth. Slowly pour in the brown butter (still warm but not hot is ideal), whisking well. Stir in a little pink food colouring, if using. Chill the batter for at least an hour or up to a day before baking.
14:21 Prep the baking pan
Grease a mini-muffin pan, financier pan or oval friand pan and chill for about 15 minutes before filling.
15:11 Scoop the batter into each pan
Use a portion scoop, filling each mold halfway. You will use about two-thirds of the batter. Press a cherry half into the centre of each cake and then top with the remaining batter (the cherries do not need to be fully covered).
Baking wisdom tip: using a small scoop is the key to precise portioning. Dip your scoop into the batter and then scrape it against the top of the bowl to level so that each scoop is the same volume. With little cakes, even half a teaspoon more or less of batter can make one cake look significantly different from the others.
Preheat the oven to 400°F (200°C). Bake the financiers for about 15 minutes, until they brown around the edges and spring back in the centre when gently pressed
16:11 Enjoy the results!
Cool the financiers in the pan on a rack for 15 minutes, then use a skewer to help lift them out of the pan to cool completely on a rack. Financiers are best the day they are baked, when the edges are still crisp.