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Financiers: French Almond Cakes

Delicate almond cakes laced with jam and finished with a light dusting of powdered sugar.


delicate almond cakes laced with jam and finished with a light dusting of powdered sugar, all gluten free

These are a personal favorite of mine as well as anyone who has ever tried them before.


I have a very good friend who was in doubt that anything gluten free could taste even remotely good. His wife is also gluten free and anything brought home was tasteless and the texture was always off. This probably sounds familiar to many people as gluten free has a reputation of being well...not good. So I was on a mission to change his mind (really my life's mission for the whole world). Within one bite, his mind was changed. Not only were these good for being "gluten free", these were the best cakes hands down.


Delicate almond cakes laced with jam and finished with a light dusting of powdered sugar.

There is something about almond flour (also goes by almond meal) that is magical. It has a wonderfully moist texture and is naturally a little bit sweet. It's perfect. These cakes are then stuffed with a little bit of jam, raspberry is preferable but you really can use whichever jam you like but you have to try raspberry because your life will be changed.


Delicate almond cakes laced with jam and finished with a light dusting of powdered sugar.

Delicate almond cakes laced with jam and finished with a light dusting of powdered sugar.

 

Ingredients for 12 cakes:


6 tbsp gluten free flour (or regular flour)

2 1/2 cups almond flour (or meal)

1 cup sugar

1/2 tsp salt

6 large egg whites

1 tsp vanilla

2/3 cup unsalted butter, melted and cooled

12 tsp raspberry jam

Powdered sugar, for dusting


Instructions:

  1. Preheat oven to 375 F and grease a muffin tin

  2. In a large bowl, whisk together flour, almond flour, sugar, and salt and set aside

  3. In a stand mixer or handheld mixer, whisk the egg whites until foamy. Add in the vanilla and give it another whisk.

  4. Add in the flour and whisk until combined. Slowly mix and add in the cooled butter.

  5. Once all is mixed, put about 2 tbsp of batter into each muffin tin. Then put 1 tsp of jam into the center of each muffin tin. Evenly add the rest of the batter on top of each tin so that the jam is covered.

  6. Bake in the preheated oven 15-20 minutes until slightly golden and the tops spring back to the touch. Cool completely before dusting with powdered sugar.




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