While writing this post, I began wondering why I don't seem to remember my family celebrating birthdays every year with a creamed birthday cake and candles. So I asked my mum about it and that's when I knew that our family tradition is to have two hard-boiled eggs every year for our birthday, a tradition passed down from her parents. Anyhow, I don't seem to remember it cos' maybe for us kids, only seeing presents and cakes would leave a memorable impression on us. :P
While this doesn't seem to be anything elaborate considering it's a once a year thingy, the whole meaning behind ths simple act is worth mentioning. Still, I was considered much more fortunate as compared to my elder brothers as I did have a few "big" birthday celebrations where my mum would buy a birthday cake and prepared fried chicken wings, fishballs, bee hoon and so on and invited my cousins and close friends. I would then stand at the centre in front of the birthday cake, with my cousins around where we posed for photographs. :)
Slowly as I grow older, birthdays were spent with friends and my mum would just gave me an ang bao. Some years back, she started buying me a Sara Lee Pound cake and this continues. As far as I can remember, a Sara Lee pound cake used to cost $3.50 but today it has gone up to $4.90!
Hey I've been mentioning pound cake but why financier? My first thought was to bake a pound cake but eventually I settled for this financier because of the leftover egg whites sitting in my fridge since pre-cny. I also wanted to try more recipes from cook books which I've been buying but hardly try out the recipes.
The result of this little financier is lovely. It is a dense cake with soft crumbs. I like baked goods with ground almonds because it adds that lovely kind of texture.
I like the original flavour (vanilla) but the green tea flavour taste just as good. This is best eaten delicately with a fork because only then you can savour the texture and it is rather sweet. :D
I'm sharing this recipe from "Okashi Treats" by keiko ishida. Enjoy!
50g cake flour
5g corn flour
1/2 tsp baking powder
130g egg whites
130g castor sugar (i reduced to 110g and stll taste sweet to me)
50g ground almonds
a pinch of salt
130g unsalted butter
10g green tea powder
- Preheat oven to 220°C. Lightly grease small tins with a little butter and place them on a baking sheet. Sift all dry ingredients (except salt) twice. Add green tea flour if making green tea financier.
- Place egg whites into a clean bowl and beat lightly. Add sugar, ground almonds, flour mixture and salt each at a time and mix well without over-mixing. Set aside.
- Brown butter in a small saucepan over medium-low heat, whisking frequently until fragrant and golden brown in colour. Pour butter into a mixing bowl. Place the bowl with browned butter into a larger bowl half-filled with ice water to stop it from cooking further and burning.
- Add browned butter to flour and almond mixture and mix well.
- Pour better into prepared cake moulds.
- Bake financier for 10-15 minutes until they are light and golden in colour.
- Remove cakes from moulds and cool on wire rack before serving.
Can be kept in airtight container at room temperature for up to 5 days, or 1 month in the freezer.
Step 3 refers to the making of clarified butter. The melted butter actually hardened after I transferred to a larger bowl. I thought the ice water is supposed to stop it from cooking further? Have I done anything wrong? :P