Butter Almond Financier

Recipe Ingredients

1 cup	93g / 3.3oz	Whole almonds - (abt 5 oz)
1 1/2 cups	297g / 10oz	Sugar
1 cup	62g / 2.2oz	Bleached all-purpose flour
10 tablespoons	150ml	Unsalted butter
2 tablespoons	30ml	Dark rum
2 teaspoons	10ml	Vanilla extract
8 teaspoons	40ml	Egg whites (large)
1		Salt
1/4 cup	23g / 0.8oz	Sliced, blanched almonds - (abt 1 oz)
		Confectioners' sugar - for finishing

Recipe Instructions

Butter and line with parchment a 10- by 2-inch deep layer pan. Set rack at the middle level of the oven and preheat to 350 degrees.

Place the almonds and 3/4 cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter, allow it to cook until it colors; cool slightly and add the rum and vanilla extract. Set aside to cool slightly.

In a clean dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining 3/4 cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the almond and butter mixtures into the egg whites, 1/3 at a time. Begin with the almond mixture and end with the butter. Pour the batter into the prepared pan. Smooth the top and sprinkle with the sliced almonds.

Bake the Financier for about 50 minutes until well-risen and golden. The center of the cake should feel firm when pressed with the palm of the hand. Cool the financier briefly on a rack and remove pan and paper. If some of the almonds on the surface fall off, replace them on the cake. Dust very lightly with confectioners' sugar.

This recipe yields one 10-inch cake.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8958)

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