Ingredients
- ½ cup butter (1 stick), and additional for greasing the pan
- 155 grams confectioners’ sugar (1 1/4 cups)
- 56 grams hazelnut flour (1/2 cup)
- 40 grams all-purpose flour (1/3 cup)
- Pinch of salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 3 ripe figs
- Nutritional Information
Nutritional analysis per serving (6 servings)
350 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 4 grams protein; 40 milligrams cholesterol; 88 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
9 cakes, 6 to 9 servings
Preparation
- Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes. Pour into a heatproof bowl and let cool. (Do not scrape up any black bits from the bottom of the pot.)
- In a large bowl, combine sugar, hazelnut flour, all-purpose flour and salt. Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until flour mixture is damp. Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes. Beat in vanilla. At this point, the batter can be refrigerated for up to 4 days.
- Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.
- Butter and flour nine 1/2-cup muffin cups. Divide batter between cups and top each with a slice of fig. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes. Cool on a wire rack before unmolding.
45 minutes
Dining and Cooking