There I am.  Nose pressed against the window of a pastry shop in Paris.  It is a magnificent display of opulent, mouth watering goodies,  but what has caught my eye are miniature golden loaves  – Financiers.  The story is that because they look like tiny bricks of gold they were given the appropriate name.

I am a long way from my favorite patisserie in Paris. I have been making ice cream.  This means a container of left over egg whites sits on the kitchen counter.  There are many things you use egg whites for.  Angel food cake. Pavlova.  Concord Cake.  Meringues. And financiers.  I was craving the rich chewy buttery goodness of those financiers.  Normally this classic is made with ground almonds .  This version uses coconut.  You will love this twist on an old favorite.  The edges are crispy golden buttery brown, chewy on the outside, dense and rich inside.

IMG_2101If you don’t have those tiny shallow rectangular molds  not to worry.  You can use any small mold or muffin tins filled part way.   The recipe comes together in one bowl and is quick to prepare.    The little cakes are baked quickly at a high temperature so you really much stay close to your oven, and not day dream about walking down the avenue des Champs-Elysees.



: small cakes
Cuisine: French
: 16
A coconut version of the classic Financiers
  • ⅔ cup (160g) unsalted butter, plus extra for molds
  • 1½ cups (180g) confectioners' sugar
  • ½ cup (60g) all-purpose flour
  • ¼ tsp fine sea salt
  • 1 cup (71g) shredded coconut
  • 5 egg whites
  • 1 tsp vanilla extract
  1. Preheat oven to 450F (230C)
  2. In the micro-wave melt the butter in a glass measuring cup to give you the accurate amount, and let cool.
  3. Melt a tablespoon or so of butter and using a pastry brush butter THOROUGHLY then chill the molds.
  4. Sift together the sugar and flour into a large mixing bowl and whisk to combine.
  5. In a medium sized bowl give the egg whites a quick whisk.
  6. Stir in the eggs into the flour mixture mixing well.
  7. Whisk in the melted cooled butter and vanilla.
  8. Divide the batter among the molds filling them almost to the top,
  9. Bake 5 minutes at 450F (230C) then reduce the oven heat to 400F(200C) and continue baking until golden brown and cooked through - 8 to 10 minutes. These cakes bake very quickly so watch them carefully. They should be crisp and golden around edges and tender , soft and chewy in the center.
  10. Cool somewhat before unmolding.
  11. If you are working in batches don't forget to turn the oven back up to 450F (230C)

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