Cheers to the New Year! This year will be one filled with new experiences and adventures! There is a lot to be excited about and more importantly it’s embracing just being. Being a free spirit! A free spirit who eats all the cake that is.
This is a really simple recipe and the way these taste is absolutely phenomenal. They’re as light as air, sweet with berries and the pistachios give these a nutty crunch that can’t be matched.
Raspberry & Pistachio Financiers
Patisserie made easy with this simple recipe for Raspberry and Pistachio Financiers. Delicious and sure to make a great impression!
- 40 g plain flour sifted
- 60 g unsalted butter
- 30 g frozen raspberries
- 30 g pistachios
- 45 g ground almonds
- 110 g icing sugar sifted
- 2 egg whites
- 2 tsp runny honey
- 1 tsp vanilla bean, extract or paste
- 1 tsp baking powder
- 50 g icing sugar
- juice of half a lemon
- 10 pistachios chopped
Preheat the oven to 170C/325F/gas 3 and lightly butter the pan
Start by making a beurre noisette - melt the butter in a saucepan over medium heat and continue until it reaches a golden brown colour and stops sizzling. This will take about 3-4 minutes, you're separating out the butterfat and milk solids, the initial sizzling is the milk solids separating which fall to the bottom of the pan and then start browning, this gives of a lovely nutty aroma to the butter. Once you're happy, add the vanilla and remove from the heat
In a blender/food processor add the icing sugar, pistachios, ground almonds, plain flour and baking powder and grind until you've got a fine textured mixture. Transfer to a mixing bowl
In another bowl, take the egg whites and honey and whisk with an electric mixer until soft peaks have formed to make a meringue
Fold the meringue into the bowl of dry ingredients and then fold in the beurre noisette
Divide the mixture into the loaf tins about 2/3 full, they'll rise so you don't want to over fill. Then take some of the raspberries and press them lightly onto the mixture.
Bake for 15-20 minutes, allow to cool in the tin for a short while before removing onto a wire rack
Whisk together the lemon juice and icing sugar and then spread over the financiers - I used a silicon brush.
Then sprinkle on the chopped pistachios