English Breakfast Tea Financier
Makes 30 Cakes
Ingredients
For Cakes
- 1 cup cake flour
- 2ΒΌ cups powdered sugar
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp English breakfast tea
- pinch of sea salt
- 8 egg whites
- 1 stick + 3 tbsp unsalted butter
- powdered sugar to finish (optional)
Equipment
- fine mesh strainer or sifter
- spice grinder
- classic financier cake mold or mini muffin tins
- nonstick cooking spray
How-to
Brown Butter
- Heat butter in sauce pan on medium-low until melted
- Reduce heat to low and cook butter until brown in color, about 10-15 minutes. Browned butter will smell nutty & rich
- Set aside to cool while you mix the batter
Mix Batter & Bake
- Preheat oven to 350° (for convection) or 375° (for convention)
- Sift together cake flour, powdered sugar, and almond flour
- Whisk in baking powder, ground tea and egg whites
- Slowly drizzle in browned butter while whisking constantly, to avoid batter from breaking
- Coat pan with nonstick spray
- Portion batter into pan (about ¾ of the way up) and bake 10 minutes, or until golden brown
- Allow to cool and dust with powdered sugar if desired