Wednesday, June 17, 2009
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
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.