I can’t believe I haven’t posted anything on here since May. Despite having more spare time, I’ve found myself concentrating on other things. We’ve been busy working in our garden, going on long dog walks, getting back into jogging, baking energy bars and other more wholesome goodies, not to mention getting into the stride of things working from home.
The other reason I have started baking is because we can see people again. A few weeks back I didn’t have anyone to share the things I made with and it would have been far too much temptation to have it all in the house. Now I am able to regularly visit my parents they are always happy to receive my baking, especially these coffee & walnut financiers.
Coffee and walnut is one of my favorite flavor combinations, I know it can seem a bit retro, but I think it’s fantastic. These delicious little cakes from Yotam Ottolenghi & Helen Goh’s book Sweet are just perfect. The thick fudgy icing and the moist cakes with little nuggets of walnut are a great afternoon treat and they taste so light.
The other great thing about these coffee & walnut financiers is that they are made in a muffin tin, you don’t need any special equipment. The financier typically gets it name from the fact they are traditionally shaped like gold bars. They are also always made with a brown butter and ground almonds to keep them moist.
Coffee & Walnut Financiers
- 80 g Walnuts
- 120 g Unsalted Butter
- 220 g Icing sugar
- 90 g Plain Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 80 g Ground Almonds
- 230 g Egg Whites (approx 6 large eggs)
- 1 tbsp Instant coffee
- 70 ml Boiling Water
- 1 1/2 tsp Ground Espresso
- 250 g Icing sugar
- 2 1/2 tsp Instant coffee
- 35 ml Hot Milk
- 12 Walnut halves
Heat the oven to 170C / 335F / gas mark 3. Spread the walnuts out on a baking tray, and cook for 10 minutes. When they’re cool enough to touch, chop them into 1 / 2cm sized pieces.
Next make the brown butter. Place the butter in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, swirling the pan so the solids brown more evenly. Leave the butter to bubble away until it turns a rich golden brown, then take off the heat and leave to stand for five minutes. Strain through a sieve, discarding the solids, then leave to cool slightly.
The brown butter should still be warm when you fold it into the mix, too hot, it will “cook” the egg whites; too cool, it will be hard to incorporate.
While the butter is cooling, sift the icing sugar, flour, baking powder and salt into a large bowl, then whisk in the ground almonds.
Take the coffee granules and dissolve them in the boiling water and place to one side.
Place the egg whites in a bowl and use a whisk to froth them up a little, pour the egg whites and dissolved coffee granules into the dry ingredients, stir until just combined.
Add the browned butter and mix until the batter is thick, shiny and smooth. Fold in the walnuts and ground coffee, then cover with cling-film and refrigerate for at least two hours.
Heat the oven to 200C / 390F / gas mark 6. Butter the molds of your chosen muffin tin, dust with flour and tap away any excess. Spoon the batter into each mold, depending on the size of your muffin tin they will be almost full – but they don’t rise too much. Bake them for about 25 minutes, test with a skewer and if it comes out clean they’re cooked.
Make the icing while the financiers are baking. Sift the icing sugar into a medium bowl, dissolve the coffee in the hot milk and add to the icing sugar and mix until smooth, then set aside.
Remove the tin from the oven, set aside the financiers to cool for five minutes then turn the cakes out of the tin and put the financiers on a rack to cool.
To serve, spread the icing on top and finish each financier with a walnut half. These keep well for about 3-4 days in an airtight container at room temperature.
Thanks for reading.