Almond Orange Financier Food
ALMOND-ORANGE FINANCIER
Rich and buttery, this French cake is named for its resemblance to a banker's bar of gold. We've added flecks of orange zest to punctuate the classic almond-flavored batter and baked it in a tart pan, rather than in the traditional individual molds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.
- Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners' sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.
- Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
- Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners' sugar.
ONE-EYED MONSTER FINANCIER WITH BLOOD ORANGE AND CHOCOLATE GANACHE
Steps:
- For the financier: Preheat the oven to 325 degrees F. Spray a 15-cavity mini half-sphere silicone mold with nonstick spray.
- Whisk together the almond and cake flours and set aside. Cream together the butter, confectioners' sugar and baking powder in the bowl of a stand mixer on medium speed. Add the flour mixture and beat until smooth. Add the egg whites and continue mixing until combined and smooth. Spoon into the prepared silicone mold and bake until springy to the touch and lightly golden at the edges, 12 to 15 minutes. Transfer to cooling rack for 5 minutes, then unmold and let cool completely, 10 to 15 minutes.
- For the ganache: Heat the cream to a bare simmer over medium heat. Pour the hot cream over the chocolate and let stand for 2 to 3 minutes. Stir to combine until smooth and glossy. Cover and cool in the refrigerator until set to a scoopable consistency, 1 to 2 hours or overnight.
- To assemble: Roll the fondant out to 1/8-inch thin. Cut into 15 rounds with a fluted 3-inch round cookie cutter. Place a financier, dome-side up, on a work surface. Top with 1 blood orange segment, then a small scoop of ganache (1 to 1 1/2 teaspoons), and finally a fondant round, pressing the sides around to make a little dome. Adhere a candy eye to the top, using a little water, and dust with a little black glitter. Repeat with the remaining cakes.
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