Pistachio Raspberry Financier
Pistachio Raspberry Financiers Recipe: The perfect balance between sweetness and zest
Course: Dessert, Teatime, Pastry, BreakfastCuisine: FrenchDifficulty: Easy
Servings
6
servingsPrep Time
20
minutesCook Time
20
minutesOven Temperature
170
°CIn this recipe, I propose a new take on the traditional financier, incorporating the richness of pure pistachio paste and the freshness of whole raspberries. The result? A small cake with vibrant colors, where the fruit’s acidity balances the sweetness of the almond and nutty butter.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
160 g Egg whites
250 g Sugar
175 g Butter
135 g Almond powder
55 g Flour
1 Tablespoon of pistachio paste
120 g Fresh or frozen raspberries
Instructions
- Melt the butter until it becomes boiling.
- In a mixing bowl, combine the egg whites with the sugar.
- Place the mixing bowl in a bain-marie, heat the mixture while whisking until you obtain a white chocolate texture.
- Sift together the almond flour and flour, then add to your egg whites and sugar mixture and mix.
- Add the spoonful of pistachio paste, then add the boiling butter and mix.
- Pour your mixture into a mold of your choice (single or small individual size), then add the raspberries.
- Bake at 170°C for 12 minutes for small sizes (20 minutes for a large mold).
Astuces
- Frozen raspberries work perfectly in this recipe, no need to break the bank, even raspberry pieces are just as good! Add unsalted shelled pistachios before baking for extra crunch. A fresh raspberry, a little icing sugar for decoration before serving, and you’re all set!
