Coffee and pecan financiers I Ottolenghi recipes online
Photo by: Jonathan Lovekin

Coffee and pecan financiers

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Financiers:
100g pecans
150g unsalted butter, cut into 2cm dice, plus extra for greasing the muffin trays
200g icing sugar
100g ground almonds
100g plain flour
65g malt powder (or Horlicks)
1 tsp baking powder
2 tsp ground coffee beans
8 egg whites (300g)
2 shots of espresso (60ml)
coarse sea salt

Pecan coffee cream:
100g pecans
3 shots of espresso (90ml)
530ml double cream
75g light brown sugar

NOPI regulars voice their unhappiness when these come off the menu for a due break, and are equally jolly to see them return. What makes the little sponges so popular, in our mind, is the fact that they are irresistibly fresh (they are baked to order), plus the pecan coffee cream, which is, if ever there was, culinary sorcery.

Everything can be prepared in advance here – the flavour in both the pecan coffee cream and the cake batter intensifies and improves overnight – but the cakes should be eaten fresh out of the oven.

What makes a financier a financier is the beurre noisette element: the nutty brown butter. They should, traditionally, be made in little rectangular moulds so that they look, as their name suggests, like little bars of gold. We’ve changed their shape here, presuming home cooks have muffin trays, but use financier or madeleine moulds, if you have them.

Makes 20 cakes, to serve 10

(p 276, NOPI The Cookbook)

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