This mini loaf cake recipe is an adaptation of a few financier recipes that I have researched online. Financiers are small French almond cakes made with browned butter and egg whites. After doing a little digging, I have amalgamated some recipes slightly and changed the method of classic financiers to achieve this mini cake. This cake is perfect if you are looking for a small, sweet, buttery and nutty treat. It is flavoured with pistachios, almonds and finished off with a delicious homemade raspberry compote that is added to the batter before baking. Though you may use jam, I find homemade compote slightly more tart and better for flavour balance. If cakes are your thing, you have to try this recipe out. I baked mine in mini loaf tins, but you can also bake in muffin tins and adjust the bake time accordingly.
Method
Mini Raspberry Pistachio Cakes 11 Steps
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Step 1
Brown the butter by placing butter into a small skillet. Over medium heat, cook the butter until butter turns a deep brown, watch closely so it does not burn. Remove pan from the heat and keep in a warm spot nearby.
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Step 2
Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat. Stirring constantly, warm the mixture until it turns runny for about 2-3 minutes.
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Step 3
Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.
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Step 4
Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface. Chill for at least 1 hour (or up to 3 days).
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Step 5
Preheat the oven to 400°F. Butter and flour (or use baking spray) 8 cups of a standard size muffin tin or mini loaf tin tray.
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Step 6
Fill each cup or mini loaf tin using an ice cream scoop or a large spoon. I always use non-stick pans because I find they bake the best.
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Step 7
Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.
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Step 8
Bake until cakes are golden, feel springy to the touch, and the tops have domed.
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Step 9
Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.
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Step 10
Take cakes out (using knife if necessary) and cool on a wired rack.
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Step 11
Cakes are best eaten the day of but I have frozen these after baking and stored in an airtight container and thawed before baking and they still tasted great!
Tags:
Toronto Recipes
Raspberry Pistachio Cakes
Pistachio Cakes
Mini Raspberry Pistachio Cakes
