PERSIMMON AND HONEY BUTTER FINANCIERS

IMG_3716As you might already know from an earlier post, I love the Black Sesame Financiers at Proof Bakery. Normally, when making these small french cakes at home, I follow a Joy of Baking recipe. This week, I decided to try the financier recipe from Martha Stewart. I found the texture of these to be slightly more dense and cake-like but equally delicious. I opted to use gluten free flour and topped them with fresh persimmons from Farm Fresh to You. You could, of course, use all-purpose flour and any topping of your choice. Perfect in the morning with a hot cup of coffee or tea.

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PERSIMMON AND HONEY BUTTER FINANCIERS

1 stick of organic unsalted butter, cut into pieces
1/3 cup raw orange blossom honey
2 cups almond meal
1/2 cup granulated sugar
1/4 cup sifted confectioner’s sugar, sifted
3/4 cup gluten free flour, sifted (I use Pamela’s or Cup 4 Cup)
1/2 teaspoon sea salt
5 large egg whites
3 small persimmons, skin removed, and diced

Pre-heat oven to 350 degrees. Coat a mini muffin tin with vegetable cooking spray or butter.
IMG_3704Place butter in a small saucepan over medium heat. Melt the butter, allowing it to foam and come to a boil. When it starts to bowl, swirl the butter around the pan. Continue to cook the butter until it looks clear and the milk solids have started to stick to the bottom of the pan and brown. Remove the pan from the heat and pour the butter through a cheesecloth-lined strainer. You should be left with a clear butter liquid. Pour the butter back into the pan and add the honey. Whisk until combined. Remove from heat.

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Using a mixer fitted with a whisk attachment, combine the almond meal, sugars, flour, and salt on low speed. Once combined raise the speed to medium-high, and add egg whites, one at a time, beating after each additional egg white until just combined. Scrape down the sides of the bowl. Reduce speed to low and add the honey butter mixture in a slow, steady stream. Raise speed to high and mix for 45 seconds.

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Spoon the batter into the muffin tin, filling each 3/4 of the way. Press two pieces of the cut up persimmon into the center of each batter filled muffin cup.

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Bake for 15-20 minutes, rotating the pan halfway through the baking process. Edges should be golden brown when you remove the tin from the oven. Let cool slightly in the tin and then remove to a plate. Financiers are best enjoyed warm out of the oven or the same day they are baked. They will keep in an airtight container for up to 3 days.

Enjoy!

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