Reviews (1) Add Rating & Review 15 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 03/09/2013 Just made this and turned out exactly like picture. Will use this as a fast dessert as it was so easy. The cake is so moist and tight crumb. Would be perfect with fresh fruit. I did turn it down from 450 to 350 after 10 minutes, cooked 7 more...turned off oven and let set 7 more. I always try to under cook a cake on first time to get to know recipes. If it's overcooked, you just wasted time & money. All ovens are different. Super Yummy!!
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Gallery Almond-Orange Financier Credit: Charles Schiller Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan 1 cup almonds, lightly toasted (4 1/2 ounces) 1 2/3 cups confectioners’ sugar, plus more for dusting 1/2 cup all-purpose flour 1/4 teaspoon salt Finely grated zest of 1 orange 6 large egg whites, lightly beaten Candied Orange Peelfor garnish
Cook’s Notes Chilling the pan before adding the batter and baking it helps prevent sticking.
Gallery Almond-Orange Financier Credit: Charles Schiller
Recipe Summary Servings: 6
Gallery
Almond-Orange Financier Credit: Charles Schiller
Almond-Orange Financier
Credit: Charles Schiller
Almond-Orange Financier
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan 1 cup almonds, lightly toasted (4 1/2 ounces) 1 2/3 cups confectioners’ sugar, plus more for dusting 1/2 cup all-purpose flour 1/4 teaspoon salt Finely grated zest of 1 orange 6 large egg whites, lightly beaten Candied Orange Peelfor garnish
Directions
Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.
Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners’ sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.
Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners’ sugar.
Cook’s Notes Chilling the pan before adding the batter and baking it helps prevent sticking.
Cook’s Notes
Chilling the pan before adding the batter and baking it helps prevent sticking.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 03/09/2013 Just made this and turned out exactly like picture. Will use this as a fast dessert as it was so easy. The cake is so moist and tight crumb. Would be perfect with fresh fruit. I did turn it down from 450 to 350 after 10 minutes, cooked 7 more...turned off oven and let set 7 more. I always try to under cook a cake on first time to get to know recipes. If it's overcooked, you just wasted time & money. All ovens are different. Super Yummy!!
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
15 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
15 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 03/09/2013 Just made this and turned out exactly like picture. Will use this as a fast dessert as it was so easy. The cake is so moist and tight crumb. Would be perfect with fresh fruit. I did turn it down from 450 to 350 after 10 minutes, cooked 7 more...turned off oven and let set 7 more. I always try to under cook a cake on first time to get to know recipes. If it's overcooked, you just wasted time & money. All ovens are different. Super Yummy!!Martha Stewart Member
Rating: Unrated 03/09/2013
Just made this and turned out exactly like picture. Will use this as a fast dessert as it was so easy. The cake is so moist and tight crumb. Would be perfect with fresh fruit. I did turn it down from 450 to 350 after 10 minutes, cooked 7 more…turned off oven and let set 7 more. I always try to under cook a cake on first time to get to know recipes. If it’s overcooked, you just wasted time & money. All ovens are different. Super Yummy!!
Rating: Unrated
All Reviews for Almond-Orange Financier
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Almond-Orange Financier
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
