Cardamom-Scented Orange and Almond Breakfast Financiers are a delightful twist on the classic French pastry, traditionally known as a financier. These small, buttery cakes are infused with the warm, spicy aroma of cardamom and the zesty freshness of orange, creating a vibrant and aromatic flavor profile. Almond flour gives these financiers a nutty richness, while the addition of eggs and butter ensures a moist and tender crumb. Perfect for breakfast or a mid-morning snack, these financiers are loved for their delicate texture and the harmonious blend of citrus and spice. The cardamom and orange pairing not only delights the senses but also adds a touch of sophistication to these simple yet elegant pastries.
Cardamom-Scented Orange and Almond Breakfast Financiers
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Butter – 100 Grams
- cardamom – 1 Tsp
- Orange Zest – 2 Tbsp
- Almond Flour – 100 Grams
- Sugar – 100 Grams
- Egg white – 3 Piece
- All Purpose Flour – 50 Grams
- Baking Powder – 1 Tsp
- Salt – 0.5 Tsp
Nutrition
Per Serving
220 Kcal
Calories
14 Grams
Total Fat
7 Grams
Saturated Fat
40 Mg
Cholesterol
150 Mg
Sodium
18 Grams
Total Carbohydrate
1 Grams
Dietary Fiber
12 Grams
Sugars
4 Grams
Protein
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a muffin tin or financier mold.
Step 2
Melt the butter in a small saucepan over medium heat until it turns a golden brown. Remove from heat and set aside to cool.
Step 3
In a large mixing bowl, whisk together the almond flour, sugar, all-purpose flour, baking powder, salt, and cardamom.
Step 4
Add the orange zest to the dry ingredients and mix well to distribute evenly.
Step 5
In a separate bowl, lightly beat the egg whites until frothy.
Step 6
Combine the egg whites with the cooled butter, then pour the mixture into the dry ingredients. Stir gently until just combined.
Step 7
Pour the batter into the prepared mold, filling each cavity halfway. Bake for 15-20 minutes or until golden brown and springy to the touch. Cool on a rack.
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