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.
Mini Raspberry Pistachio Cakes 11 Steps
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.
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.
Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.
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).
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.
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.
Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.
Bake until cakes are golden, feel springy to the touch, and the tops have domed.
Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.
Take cakes out (using knife if necessary) and cool on a wired rack.
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!