French Almond Raspberry Cake | Gateau Financier aux Framboises
A twist on the classic financier. Instead of making it in a muffin pan, the batter is folded with raspberries and baked like a small cake.
Ingredients
Method
- Heat the butter in a skillet over medium heat until it melts. Reduce the heat to medium-low and swirl it in the pan as you wait for it to become a golden brown color. Keep an eye that the milk solids at the bottom of the pan do not turn black, as this will lead to a bitter flavor. Pour the browned butter into a bowl to cool down.
- While the butter is cooling, sift together the flour, almond flour, and powdered sugar. Make a well in the middle of the dry ingredients and pour in the egg whites and vanilla extract. Stir everything together until the dry ingredients are incorporated.
- Pour in the cooled, browned butter and stir until it is all incorporated and the batter is silky and smooth.
- Gently fold in the raspberries and pour the batter into a greased 8 inch (20 cm) cake pan. Bake in a 375℉ / 190℃ pre-heated oven for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool in the pan and then serve at room temperature with a sprinkle of powdered sugar and a dollop of whipped cream.
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