Super Rich Financier Poundcake

Name: Super Rich Financier Poundcake
Cuisine: American
Ingredients: 5 medium Egg whites; 180 grams Granulated sugar; 72 grams ◎ Plain flour; 72 grams ◎Ground Almond (Italian is recommended); 2 grams ◎ Baking powder; 1 grams ◎ Salt; 96 grams Cultured butter; 1 Butter (for the mold); 1 Plain flour (for the mold)

cookpad.japan @cookpad_jp

I wanted to make financiers but I didn't have the molds. I wondered if I could make it in a poundcake mold.

-My oven is a gas oven. Adjust the time and temperature if necessary according to your oven at home.
-You do not have to use Italian almond flour, but it will give a good flavour.
-After it cools, do not leave as it is too long. Wrap in cling film straight away to keep it moist. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by happyheart

I wanted to make financiers but I didn't have the molds. I wondered if I could make it in a poundcake mold.

cookpad.japan @cookpad_jp

I wanted to make financiers but I didn't have the molds. I wondered if I could make it in a poundcake mold.

Saved

Ingredients

5 mediumEgg whites
180 gramsGranulated sugar
72 grams◎ Plain flour
72 grams◎Ground Almond (Italian is recommended)
2 grams◎ Baking powder
1 grams◎ Salt
96 gramsCultured butter
1Butter (for the mold)
1Plain flour (for the mold)

Saved

Steps

1

Put the butter in a pot and heat until nicely browned. (Brown the butter as you like, but do not burn!)
2

Fill a bowl with water and soak the bottom of the butter-filled pan to stop immediately stop the butter from heating.
3

Put the egg whites and granulated sugar in a bowl and stir lightly. Heat in a microwave for 1 minute (warm the mixture a little).
4

Mix the ◎ dry ingredients and sift into the heated bowl.
5

Rotate the bowl with one of your hands and fold in with a whisk to combine the mixture (do not mix vigorously).
6

By dripping through a plastic spatula, add the browned butter including the brown bits into Step 5. Fold in like you did at Step 5.
7

Cover with cling film and leave the combined batter to rest for 2 hours (in a cool place).
8

Thinly grease the mold with butter and dust with plain flour. Shake off the excess (this is important).
9

Pour the batter into the mold and give a couple of sharp taps to let excess air out. Bake in an oven heated to 160°C for 50 minutes.
10

After finished baking, remove the cake from the mold straightaway. Leave to cool in a cool place. After cooled wrap in cling film and it's done.
11

This is made with the recipe halved, using a slim poundcake mold. Bake at 160°C for 25 minutes.