Thursday, August 3, 2017

Matcha and Raspberry Financiers


There are so many recipes that require you to use eggs whites or eggs yolks only. This can be troubling to some, as you will be left with more yolks or whites than you would have liked. In the latest recipe that I shared, I used egg yolks and was left with the whites. I normally freeze the whites if I won't use them within 24 hours. However, I had a recipe in mind that called for egg whites and I was quite excited to try it.

The French Vistandine order of nuns developed a perfect recipe to deal with the extra egg white they had: financiers. My recipe is a take on this simple, yet ingenious, cake recipe.

Financiers are almond based and like many almond based recipes they fell out of fashion due to the widespread fear of cyanide poisoning. It wasn't until Chef Lasne, a renowned pastry chef, brought the visitandines, as they were called, to life by the end of 19th century. His shop, next to the Paris stock market, attracted financial workers who flocked to savor his cakes, especially the financiers as they were easy to carry and did not stain. To further promote the cake, he changed the mold and gave it the shape of a gold bar! His marketing strategy worked and the financier was born.

No matter what shape of mold you use, this cake is delicious, with a soft interior, a firm exterior, and a satisfying nutty flavor.

For 12 small financiers you need:
  • 100 g egg whites
  • 100 g powdered sugar
  • 70 g butter
  • 70 g almond meal
  • 35 pastry flour
  • pinch of salt
  • 1/2 tsp lemon zest
  • 2 g of matcha (fine green tea powder)
  • 1 tbsp lemon juice
  • 1/2 tsp of rum (optional)
  • Raspberries
First mix all the dry ingredients together: flour, almond, salt, matcha and sugar. Sift into a bowl.
Melt the butter and cook it for about 5 min. You need to hear the butter singing and smell a sweet hazelnut aroma filling your kitchen. Turn off the heat and let it cool.


Add the egg whites, the lemon zest, lemon juice and rum to the flour mixture. Mix until you get a homogeneous mixture. Add the butter and mix well again.

Cover with plastic wrap and leave in the fridge for at least an hour or better overnight.

Heat the oven at 180C. Fill your molds. I used small ones with a capacity of about 2 tablespoons. Add a couple of raspberries and bake for about 10 min.


I opted for a shorter baking time to preserve the beautiful green given by the matcha powder. In all cases, you need to adjust the baking time depending on the mold you´re using and your oven.

Let the cakes cool for few minutes in the molds. Unmold and place over a wire rack to cool completely.

Sprinkle a bit of powdered sugar and enjoy with a cup of coffee.

These cute little cakes are soft, packed with beautiful sweet and sour flavors, and they melt in your mouth. You will enjoy each and every bite.