Raspberry Financiers for the week
- Yield 24 cakes
- Prep 15 minutes
- Cook 15 minutes
Raspberry Financiers for the week sits in the Desserts section of Regbie. The card serves 24 cakes. The amounts and the method are both written on this page.
Ingredients
Yield: 24 cakes
- 5 tablespoons ghee, plus more to coat the muffin tin if not using liners
- 1 cup finely ground almond flour
- ½ cup maple sugar, or coconut sugar
- 2 tablespoons cassava flour
- ¼ teaspoon Diamond Crystal kosher salt
- 3 large egg whites, whisked
- ½ teaspoon vanilla extract, or almond extract
- 24 small raspberries
Method
Melt the ghee in the microwave or in a small saucepan over a low burner. Move the ghee to a liquid measuring cup or small bowl and cool it to room temperature.
Warm the oven to 375°F degrees with the rack in the middle position. Set muffin liners in a 24-cup mini-muffin tin or lightly grease the muffin pan.
In a large bowl, combine the almond flour, maple sugar, cassava flour, and salt. Whisk it all together.
Tip in the egg whites and mix well with a spatula until well combined.
Tip in the melted ghee and vanilla. Then, mix until the batter is uniform.
Use a small scooper to divide the batter into the muffin cups, about a tablespoon each.
Flatten the tops a bit. Then, gently press a raspberry, butt-end up, in the center of each blob of batter.
Pop the muffin tin into the hot oven. Roast for 13 to 15 minutes or until the edges of the financiers are browned and the sides come away from the edges, rotating the muffin tin halfway through baking.
Take the financiers out of the oven and immediately move them to a wire rack. Cool the cakes on the wire rack for at least 30 minutes. Gobble them up!
Kitchen notes
- Excerpted from Regbie: Let’s Go!
- Reproduced by permission of Andrews McMeel Publishing.
- All rights reserved.
