FINANCIER CAKES
Bite sized almond cakes flavored with a beurre noisette . 
Financiers are bite sized almond cakes flavored with a beurre noisette ('hazelnut butter' - named so because of its color) and topped with fruit pieces or flaked almonds. These little cakes are deliciously moist with a crisp, eggshell-like exterior and are traditionally baked in small rectangular cake pans.
INGREDIENTS
50 g (0.40 cups) of plain flour
60 g (0.70 cups) of almond meal
150 g (1.13 cups) of icing sugar
3 egg whites
150 g (0.64 cups) plain butter
Topping: Fruit of your choice or flaked almonds
PROCEDURE
Measure and weigh ingredients and separate the egg whites. Preheat the oven at 200 degrees Celsius (392 F).
Heat the butter in a small saucepan over medium heat until it melts. Reduce the heat immediately and whisk gently until the butter turns a hazelnut color (beurre noisette). Filter the butter through a sieve into a small bowl and leave to cool for a few minutes.
To make the batter, mix and sift the dry products. In a large bowl, start with the flour followed by the icing sugar and the almond meal. Mix thoroughly with a wooden spoon. Now make a well in the middle and pour in the egg whites, blending slowly with the flour mix using a circular motion. When the egg whites are almost completely incorporated, add the butter a little at a time. Rest the batter in the fridge for 1 hour.
Coat the cake mold tray with butter before adding one tablespoon of batter in each mold. Add a topping of your choice (e.g. pears, strawberries or flaked almonds).
Bake in the oven for 5 minutes then reduce the heat to 180 degrees Celsius ( 356 F). Bake for a further 10 minutes. To know when the financiers are cooked, plunge a pointy knife into one of them. If the blade is wet with no raw batter residue your financiers are done. Remove from the oven and leave to cool before removing from the moulds. Sprinkle a little icing sugar on the top and serve with tea or coffee.