Does the name sound weird to you? It did to me at first. This French delicacy was known as Visitandine until it became popular in Paris Financial Stock Exchange as it was easy to store in coat pockets without being damaged. Another story says that the traditional shape resembles a bar of gold hence the name. The second story won’t go with my cakes because I used a Tea cake mold instead of the original financier mold.
- All purpose Flour 1/2 cup
- Almond meal ( flour) 1/2 cup
- Ground roasted Pistachio 1/2 cup
- Pistachio roasted and chopped 2 Tbsp
- Butter 1 stick or 8 Tbsp
- Granulated Sugar 1 cup
- Salt Himalayan 2 pinches
- Egg whites 4 plus 1 yolk
- Baking Powder 1 tsp
- Roast and grind pistachios to a fine powder. If you do not have shelled pistachios, it takes a while to shell them so plan accordingly.
- In a small sauce pan or a butter warmer, heat butter on low to medium heat. Do not stir. The butter will begin to brown. Remove from heat and let cool
- While the butter is heating, spray Financier mold or Tea cake mold. I used this pan.
- Either in a stand mixer or in a large bowl, whisk Egg whites. Add Salt and Sugar and whisk. If using stand mixer, use medium to high speed. Set aside.
- Pour the butter through a strainer and set aside. I simply used a tea strainer since I do not have a dedicated one for baking.
- Add Pistachio flour, Almond meal, All purpose flour and Baking powder to the Egg mixture. Mix thoroughly and refrigerate for about 4 hours.
- When ready to bake, preheat oven to 350 °F.
- Pour about 1 tsp of batter in each mold. Batter is slightly sticky so use two spoons.
- Bake for about 15 minutes. Remove from the oven and let them become slightly warm so that they are not hot anymore.
- Remove the cakes from the cake pan and sprinkle with powdered sugar and chopped Pistachios.