Wednesday, June 17, 2009

Raspberry Financiers

Three seemingly random events: 1) My friend Liz opens an antique store, I spot six cute vintage flower-shaped metal molds, and she tells me just take them. I do. No idea what I'll use them for. 2) Almost a year later, and I notice raspberries are on sale at the grocery store. I buy some. 3) The new issue of Tea Time magazine has a recipe for Raspberry Financiers (teacakes) that appear to be made in the very molds I now own. Coincidence? I think not!

The Tea Time recipe looked pretty easy, but alas, it called for several ingredients I didn't have on hand, like almond flour and a vanilla bean. So, I researched financiers several places online, experimented with a few substitutions, and halved a recipe I found for 12 (since I had just six molds). These turned out just lovely and tasty, especially with the warm raspberry flavoring it all. DH also said he thought they had a very nice texture (sort of spongecake-like). So here's the recipe for my "cheater" financiers!

Angela's Raspberry Financiers

1/2 stick unsalted butter (or margarine; see below)
1/2 cup confectioner's sugar
1/2 cup all-purpose flour
Dash of salt
2 large egg whites
3/4 teaspoon almond flavoring
6 raspberries

Preheat oven to 375 degrees.

First, brown (but don't burn) the butter in a saucepan over low heat. Do this slowwwwly. Strain butter and let it cool for about 10 minutes. (Because I didn't have unsalted butter on hand, when I strained the margarine I had a lot of salt strain off, so I would definitely go with unsalted butter if you have it.)

Meanwhile, add the sugar, flour and salt to the bowl of a mini-food processor and pulse a few times. Once the butter cools, add butter, egg whites and almond flavoring. Process until mixture is well blended. This will be a thin batter.

Spray molds with cooking spray and spoon about two tablespoons of batter into each. Place a raspberry in the center of each mold and cook for about 15 minutes or just until they start to brown around the edges. Yields 6.


Frivolitea said...

Wow! Those sound delicious!

Belinda said...

These look adorable.
I have been seeking pans like those.
I will hold on to your recipe in hopes of finding them

parTea lady said...

Great name considering the price of fresh raspberries. These little cakes look very pretty and sound delicious. I love sponge cake and I have all the ingredients on hand, so I think I'll try them. Mine will be baked in muffin tins (I don't have the fancy molds). Thanks for your recipe.

Deberah Williams said...

These are just perfect. I really need some molds. I just may have to make a trip to Senoia! Great job. It doesn't always work for me when I make substitutions so I am especially impressed!

Southern Touch Catering said...

I think you did a beautiful job. They look so perfect!
BTW- Did Liz tell you I met her last week on my way to Barnesville? I just LOVE her store. Thanks for letting us know about it. Senoia has surely grown.

Melissa Lester said...

Those look delicious! I noticed that recipe in my issue also and would love to try it.

Yes, the tea room I mentioned that closed in our area was Gracie's. I really enjoyed going there and had a birthday tradition of having tea there with my family. A friend seriously considered buying it, but decided not to at this time. I hope someone will revive Gracie's, though. We need a tea room in Montgomery.

Steph said...

Oh, fun! They look scrumptious. And congrats on the tea room! I am jealous.

Marilyn said...

Very pretty in your new molds.

Bernideen said...

Angela what a great recipe - I am printing this out right now! Thank you so much!