Vegan financier recipe

The financier ... I actually think it's my favourite cake of all, with a tea or a coffee or for a snack in the afternoon. It's a...

I'm sure there are some purists out there who would be deeply offended to know that I'm calling these cookies financiers, so let's understand that these are financier inspired cookies. Financiers contain browned butter which, though I did give it a go, I was not able to replicate with my beloved Miyoko's butter. Financiers are also traditionally made in little rectangles (and are said to resemble gold bricks, hence the name financier), while mine were made in mini muffin tins.I promise that…

French Classic Vegan Financier Tea Cakes

Financiers are almond-based cakes that originated in France.

Financiers (French Almond Cakes) are traditional small pastries with a light moist sponge cake texture a crispy crust outside

Hazelnut buckwheat pear financiers - made with browned butter and toasted hazelnut meal, topped with juicy pears, and crunchy caramelized hazelnuts, these mini gluten free cakes are moist and buttery, with an irresistible nutty flavor.

I have just finished making and eating these glorious friands. Oh my word they are just too moreish! They are light but slightly chewy to the bite and bursting with fruity goodness. (I substituted raspberries for fresh blueberries.) I love that they are mainly composed of egg whites whipped into a frenzy and ground almonds. Sounds almost healthy???!!! The recipe can be found in 'Fay's Family Food' by Fay Ripley of Cold Feet and Tesco ad fame, or below........ Raspberry (or Blueberry)…

Old-fashioned Italian cream cake made with coconut, pecans, and cream cheese frosting. This is a can't-miss authentic Italian cream cake recipe!

I think the humble little financier is one of the most underrated and under-appreciated pastries. I am often guilty of not giving this little gâteau more love — it is never at the top of my mind whenever I...

Just in case I haven't yet persuaded you to use your leftover egg whites to make financiers, here I am again with another version. I went with pistachio this time. Is it just me or do you also gravitate towards things pistachio-flavored when you go to a bakery or pastry shop? Is it the color? Or maybe just that it's a little bit more unusual, a flavor we're less likely to make at home? Whatever the reason - when we go to a bakery, it's always chocolate, coffee, and pistachio that we go for…