Use real butter (no margarine) in this recipe. Cooked until golden brown it will add a light nutty flavor to the cakes. The raspberry - pistachio combination is truly delicious, but feel free to experiment with other fruit/nuts. The cakes taste delicious plain as well.
Makes 12 cakes
125 g raspberries
1 tbsp unsalted pistachios, shelled
125 g butter
100 g icing sugar
30 g flour
90 g almond meal
3 egg whites
1. Preheat the oven to 350° F (180°C). Grease 12 friand molds or other molds you use.
2. Melt the butter in a saucepan; heat over low heat until it turns nutty brown and some of the milk solids separate. Leave to cool.
3. Sieve flour and icing sugar into a large bowl. Add almond meal and stir to combine.
4. Add egg whites, one at a time, stirring well after each addition. Add cooled butter and stir until the ingredients are well combined.
5. Spoon the batter into prepared molds. Press a few raspberries and pistachios into each cake.
6. Bake for 15-25 minutes or until golden brown. Let cool before unmolding.
Original entry: http://forthebodyandsoul.blogspot.com/2008/10/financiers-aux-framboises.html
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