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because gluten-free food doesn't have to be rubbish

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Ingots

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Named, apparently, for the tiny oblong tins these should be baked in, financiers, when made correctly, resemble gold ingots. Personally, I don’t find that thought all that appetising. Which is why mine resemble tiny little cupcakes with a blackberry smooshed into the top of each one. Much more appealing, and to my mind much more dainty. I just can’t reconcile the image of elegant Parisian ladies delicately nibbling big, heavy bars of gold with their afternoon coffee.

The wonderful thing about financiers is they are almost gluten free already, only requiring a couple of tablespoons of flour to accompany the ground almonds. Even better, they only use egg whites, not egg yolks, so when you are fed up of making meringues to use up all those leftover egg whites you have from making custards, ice creams and all sorts of rich cakes, make financiers instead.

Blackberry financiers
From Joy of Baking

Ingredients
100g butter
60g ground almonds
30g gluten-free flour blend
40g icing sugar
Pinch of salt
4 egg whites, lightly whisked
1/2 teaspoon vanilla extract
15 blackberries

Method
1. Put the butter in a saucepan and allow to melt over a low heat. Once it has all melted turn the heat up to medium and allow to bubble for a couple of minutes, until the milk solids separate, fall to the bottom of the pan, and turn medium to dark brown. Set aside to cool a little.

2. Preheat the oven to 200 C. Butter a 12-hole bun tin with plenty of butter. In a large bowl stir together the ground almonds, gluten-free flour, icing sugar and salt. Gently fold in the lightly whisked egg whites and the vanilla extract. Very slowly whisk in the browned butter, then spoon the mixture into the bun tin, filling each hole almost to the top.

3. Bake the financiers for 4 minutes, then remove from the oven and working quickly press a blackberry into the top of each one, so it just breaks the surface. Return to the oven for 7 more minutes until golden brown on top.

4. Cool for 5 minutes in the pan, then lever out and serve on a dainty little plate. Pretend you’re Parisian and eat them with French accent.

Makes 12-15. Best eaten the day they’re made, though they last a couple of days in an airtight tin at room temperature.

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Written by guffblog

4th September 2011 at 21:08