Strawberry Matcha Almond Financier
HAPPY NATIONAL STRAWBERRY DAY!
There is something special about baking French Almond Cakes in a heart shaped Mold. Also, if you love Matcha, you will find many other recipes HERE!
I hope your will Enjoy this Cake Recipe as much as I did! Bon Appétit!
For more Matcha recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Strawberry Matcha Almond Financier
This Strawberry Matcha Almond Financier smells divine. It's cute shape is perfect to share with someone you care about!
Equipment
Ingredients
- 3 1/2 tbsp (50 g) butter (Melted | Brown Butter)
- 1/2 cup (55 g) almond flour
- 1/4 cup (50 g) powdered sugar
- 1/4 cup (60 g) egg whites (Equivalent of 2 Egg Whites)
- 1/4 cup (30 g) all-purpose flour
- 1 Tbsp (15 g) matcha powder
- 1/16 tsp (0.38 g) sea salt
- 1/4 cup (40 g) Strawberries (Washed | Diced)
Instructions
- Place your Small Heart Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
STRAWBERRY MATCHA PREPARATION
- Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
- In a mixing bowl, whisk together almond flour and powdered sugar. Add the egg whites, all-purpose flour, matcha powder, sea salt, the cooled brown butter, and whisk gently until smooth. Fold the Diced Strawberries.
- Pour your Batter into your Flexipan®.
BAKE!
- Bake for 22 minutes at 350F/180C. (Every oven heats differently, monitor your financier from 20min). It is ready when the toothpick inserted comes out clean.
- Once your Strawberry Matcha Almond Financier is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 329kcal | Carbohydrates: 23g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 188mg | Potassium: 67mg | Fiber: 3g | Sugar: 11g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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