A touch of lemon zest brightens the flavor of these lightly sweetened almond cakes. Use a traditional financier mold or a simple muffin pan. The results will delight!
Servings and Ingredients
|½ c.||Hy-Vee unsalted butter|
|1 ¼ c.||Hy-Vee sugar|
|1 c.||Hy-Vee almond flour|
|½ c.||Hy-Vee all-purpose flour|
|1 tbsp.||almond paste|
|2 tbsp.||lemon zest|
|5||egg whites, whipped to soft peaks|
|½ c.||water, divided|
|1 tbsp.||Hy-Vee corn starch|
|¼ c.||Hy-Vee granulated sugar|
|1 tbsp.||light corn syrup|
Things To Grab
- Financier mold or standard muffin pan
- 2 mall saucepans
- Large bowl
- Wire cooling rack
- Small bowl
- Silicone pastry brush
- Preheat oven to 350 degrees. Spray a financier mold or standard muffin pan with nonstick cooking spray.
- In a small saucepan, gently simmer butter over medium-low heat for 10 minutes or until golden brown; set aside.
Meanwhile, in a large bowl, whisk together sugar, almond flour, flour, almond paste, lemon zest and salt. Stir in egg whites. Stir in browned butter. Spoon into financier or muffin cups filling cups halfway.
Hyvee Culinary Expert TipWhipping your egg whites with an electric mixer until they reach the "soft peak" stage will incorporate more air into the pastry. This means it will rise more once it has been placed in the oven, creating a light and airy baked good.
Bake for 20 to 25 minutes or until cakes are light brown and firm. Cool on a wire rack for 10 minutes.
Prepare Sweet Glaze: In a small bowl, whisk together 1/4 cup water and corn starch; set aside. In a small saucepan, combine granulated sugar and 1/4 cup water. Bring to a boil. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Stir in light corn syrup. Bring to a boil; remove from heat. Cool for 20 minutes before using.
Once cooled, brush financiers with Sweet Glaze before serving. Store in an airtight container for up to 3 days, if necessary.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 15mg
- Total Carbohydrates: 21g
- Protein: 3g