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LOCATION: Recipes >> Cake Recipes >> Financier Cake: Almond/Butter Cake Noisette

Print this Recipe    Financier Cake: Almond/Butter Cake Noisette

1 cup whole almonds
1 1/2 cups caster (superfine) sugar
1 cup bleached all purpose flour
8 egg whites (about 1 cup)
1 1/4 stick (10 tbl unsalted butter)
2 tbl rum (optional)
2 tsp vanilla
pinch of salt

I made small round thin individual cakes. This can be made using
any size pan you want. Butter the pan of your choosing. The larger
the pan the longer the cooking time. Mine were done in about 15
minutes at 400 F.

Place almonds and 3/4 cup sugar in food processor, pulse till finely
ground. Transfer to a bowl with sifted flour.

Gently melt butter in a pan until golden with a nutty aroma (beurre
noisette). Add rum if using and vanilla.

Whip egg whites with a pinch of salt until stiff peaks form. Fold
almond, flour and sugar mixture into the egg whites and then quickly
fold in the the butter.

Pour cake batter into prepared pans and place in a pre-heated 400
degree oven for 15 to 20 minutes, until the cakes are a golden
brown. Cool on a rack.


Chardonnay Poached Pears

sugar
water
2 cups Chardonnay
1 cinnamon stick
1 clove
orange zest
bay leaf

Clean the pears leaving them whole with the stem intact. Place
all of the ingredients but the pears in a pan large enough to ensure
the pears would be covered with syrup. Simmer until all the sugar
dissolves. Add the pears and poach until tender.

Serve with a small scoop of vanilla ice cream on top. Re-heat the
cakes before serving with a brushing of butter.

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