Strawberry & Pistachio Financiers
“If you love strawberry and pistachio, raise your hands!” Great! I saw a lot of hands including mine (both hands raised). I know it’s probably not the season for strawberries yet supermarkets always tend to import their supplies from elsewhere. So, strawberries that I used are not English strawberries.
So, it looks like strawberry and pistachio are good friends. They get on really well, both the look and taste. If you love this, stick around, I’ve got something really nice to share. Well, I can’t hide what they are as you have already seen how they look like when you read this text. Yes, they all got beautiful name – Financiers. These little cute ones are light tea cake, quite similar to sponge cake. They are usually baked in little shaped molds.
I gathered the word ‘financier’ is said to be derived from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding La Bourse du Commerce (the former name of the Paris stock exchange).
Since tomorrow is Valentine’s Day, strawberry and pistachio financiers could be a surprise a gift to your loved ones. They look nice and taste amazing! I wish you all a Happy Valentine’s Day! Bonne Saint-Valentin!
For the Strawberry & Pistachio Financiers:
100g pistachios, ground
50g almond powder
80g icing sugar
3 egg white
20 strawberries, diced
1. Melt the butter in a saucepan until slightly brown. Set aside. In a bowl, put the ground pistachio, almond powder, flour and icing sugar. Mix well. Then, add the melted butter and give it a good mix.
2. Add the egg white. Use an electric mixer/whisk to mix all the ingredients until double the volume. Cover and put the mixture in the fridge to chill for 2 to 4 hours.
3. Preheat the oven at 180°C. You can use mini muffin mould (with 3cm diameter) or the classic financier rectangular mould. Spoon the mixture into the mould. Put a few strawberries and push slightly into the mixture. Then, sprinkle the pistachios on top of the mixture. Bake for about 20 minutes or until the financiers rise and golden brown.
4. Remove from mould sprinkle a little bit of icing sugar.