Description
Indulge in these delightful Peach Financiers, elegant French almond cakes that are perfect for any occasion. With a nutty brown butter flavor, sweet peaches, and a hint of vanilla, these mini cakes are a treat for the senses.
Ingredients
Scale
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1/2 teaspoon vanilla extract
- 1 ripe peach (peeled and diced)
- optional: sliced almonds or turbinado sugar for topping
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 375°F (190°C) and prepare a mini muffin tin by greasing it or lining with paper liners.
- Brown the butter: Melt the butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
- Mix dry ingredients: In a mixing bowl, combine almond flour, powdered sugar, all-purpose flour, and salt.
- Whisk egg whites: In a separate bowl, lightly whisk the egg whites until foamy but not stiff.
- Combine ingredients: Stir the egg whites and vanilla extract into the dry ingredients until just combined. Gradually add the browned butter, stirring until smooth.
- Fill muffin tin: Spoon the batter into the prepared tin, filling each cup two-thirds full. Press peach pieces into the top of each financier. Optionally, sprinkle with almonds or turbinado sugar.
- Bake: Bake for 15 to 18 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe but firm peaches for best results.
- You can substitute peaches with apricots, nectarines, or berries.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
