I haven’t baked much recently, so it was really good to get back in the kitchen and get baking. Pistachio and rose are some of my current favourite flavours, and I’ve also seen some lovely pistachio and rose creations on Instagram and Twitter recently. So I was inspired to make these pistachio, cardamom and rose financiers, with a touch of added cardamom to spice them up! As these are a French speciality, these are my entry into the Perfecting Patisserie linkup for July.
Financiers are small almond cakes made using as a beurre noisette, or brown butter. They are typically made in small bar shapes, like small bars of gold, and this could be where the name stems from. The other theory was that they were popular in the financial district and gained their name from there. They are also sold as small round cakes in France, like these delicious red berry financiers I had last year on holiday.
My financiers were baked in a mini loaf tin, and a couple of extras went in a normal muffin tin. They don’t need to bake for long, so they don’t dry out and remain springy. Just bake until they are turning golden.
A pretty and quick bake
- 120 g butter
- 100 g pistachio kernels
- 120 g icing sugar
- 50 g ground almonds
- 50 g plain flour
- Pinch of salt
- 4 egg whites lightly beaten
- 1.5 tsp rosewater
- 1 tsp freshly ground cardamom I ground my own from cardamom pods, using a pestle and mortar
- Rose petals and icing sugar to decorate
Chop the pistachio kernels until they are finely ground. I used my Pampered Chef mini chopper to chop my pistachios, in batches, but you could also use a food processor.
Put the butter in a pan and heat on a medium heat until it turns a medium brown colour. For me this took around 8 minutes or so.
Mix the ground pistachios, ground almonds, icing sugar, flour and salt in a large bowl.
Add the egg whites, rose water and ground cardamom and mix until combined.
Add the brown butter little by little, mixing well each time, to ensure it is combined well.
Spoon the mixture equally into a mini loaf tin, muffin pan, or friand tin. Makes 10 financiers.
Bake for 12-15 minutes at 180 degrees in a preheated oven. Remove from the oven when they are starting to brown.
Cool for a few minutes in the tin, then remove from the tin and cool fully on a rack.
Decorate by dusting the financiers with icing sugar and sprinkling over the dried rose petals.
Note: Recipe adapted from Edd Kimber’s recipe for Raspberry and pistachio financiers, as reproduced here.
These pretty cakes are delicious served for afternoon tea. Even though the flavours are a bit different from the norm, they will no doubt be enjoyed by all and make a delicious change.
For more financier or friand recipes, take a look at these:
- Strawberry and lemon friands from BakingQueen74
- Brown butter choc chip friands from Tin and Thyme
- Blackcurrant chocolate friands from Lancashire Food
- Strawberry and pistachio financiers from Patisserie Makes Perfect
Pin for later:
I am entering these into the following blog challenges and linkies:
- Perfecting Patisserie hosted by me!
- The last #CookBlogShare hosted by Lucy of Supergolden Bakes
- #Recipeoftheweek hosted by Emily
- Tasty Tuesdays hosted by Vicky
- Treat Petite from Cakeyboi (hosting this month) and The Baking Explorer, the theme this month is Summetime Special, and rosewater and rose petals have the scent of summer