Gluten Free Raspberry Financier Cake For 2. Isn't she lovely?[/caption]
I am hearing the V word everywhere these days which can only mean one thing, Valentine's Day is just around the corner. I don't really get the feels this time of year, it just seems so forced and cheesy to me. Those conversation hearts are downright disgusting, I am not much into chocolate and romcoms make me want to punch a heart-shaped hole through the wall. Thankfully, the hubs isn't big on any of that business either. So, we generally opt out of the Valentine's Day hoopla in favor of a night in with a lovingly prepared meal by my sweetie, dessert by moi and wine by the case.
This year, I wanted to make something decedent but not overly sweet. The French always seem to get this combination right so I turned to one of my favorite cookbooks (a gift from my sweet Grandma), Sweet Paris: A love affair with Parisian chocolate, pastries and desserts
, and found inspiration right there on the front cover. The sugary berries are such pretty little things and seemed so appropriate for Valentine's Day. When I came upon the page on Financiers, I knew I was on to something. This recipe for Gluten Free Raspberry Financier Cake For 2, is a rich and buttery, nutty little cake, topped with a St. Germain glaze and sugared raspberries. Since it is made with ground almonds and coconut flour, in place of all purpose flour, it is a tasty gluten free luxury.
. Sanding sugar is a larger grain and doesn't dissolve as quickly as granulated sugar so it works well when sugaring berries.
together in a food processor
. The flour will help absorb the oils from the nuts so you don't end up with almond butter.
or cake pan
and smooth the top with a spatula
.
together the St. Germain and powdered sugar, the glaze should be smooth and slightly runny.
lightly brush the glaze on the top and sides of the cake and allow to set for about 15 minutes.
Recipe
Gluten Free Raspberry Financier Cake For 2
- Yield: 2
Description
This recipe for Gluten Free Raspberry Financier Cake For 2, is a rich and buttery, nutty little cake, topped with a St. Germain glaze and sparkling, sugared raspberries.
Ingredients
Units
Sugared Raspberries
- fresh raspberries - ½ cup
- egg white - 1
- sanding sugar - ¼ cup
Financier Cake
- unsalted butter - 6 tablespoons
- sliced almonds - ½ cup
- coconut flour - ¼ cup
- powdered sugar - ¾ cup
- egg whites - 2
- honey - 1 tablespoon
St. Germain Glaze
- powdered sugar - ¼ cup (sifted)
- St. Germain - 1-2 tablesooons
Instructions
Sugar The Berries
- Firm plump berries work best because they will retain their shape. Mushy berries will just turn into a mushy, sugary puddle.
- Lightly paint egg white, with a small pastry brush, onto entire outer surface of raspberry.
- Pour about ¼ cup sanding sugar onto a plate, then place the berries on top of the sugar. Gently roll them to evenly coat in sugar, without squishing them.
- Place the sugared berries on a parchment lined baking sheet and allow to air dry for 4 to 8 hours, keep in a cool, dry place. Humidity will affect this process.
Make The Cake
- Melt the butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6–7 minutes.
- Scrape butter and all browned bits into a medium bowl. Let cool for 10(ish) minutes.
- Meanwhile, process the almonds and coconut flour in a food processor until nuts are finely ground.
- Preheat the oven to 350°.
- Coat a 6" tart pan or cake pan with butter.
- Transfer the ground almond and flour mixture to a medium bowl; whisk in the powdered sugar.
- Fold in the egg whites and mix until smooth.
- Fold in honey.
- Fold the cooled browned butter into the batter, until fully incorporated and smooth.
- Pour the batter into the greased pan, spread evenly and smooth the surface.
- Bake for 25-30 minutes until the edges are a deep golden brown and the center has set.
Prepare The Glaze
- While the cake bakes, prepare the glaze by sifting ¼ cup powdered sugar into a small mixing bowl.
- Whisk in 1-2 tablespoons of St. Germain until desired consistency is reached.
Assemble the Cake
- Allow the cake to cool and remove it from the pan.
- Gently brush the glaze over the top and allow it to set, it will harden within 15 or so minutes.
- Top with dried sugared berries.
- Enjoy with your honey and a St. Germain Hummingbird Cocktail.
Notes
The recipe for the Sugared Raspberries is from one of my favorite sites, The Kitchn.
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