Giant financier with dried apricots

Giant financier with dried apricots

The financiers… We are more familiar with this cake in a mini version. We then have cakes that can be eaten in 2 bites. But nothing nevertheless to prepare a financier in XXL size, which we will share. The advantage of making just one is that it will be thicker and therefore softer. Just for that, we largely validate this version.

My giant financier is flavored with dried apricots. Or rather nuggets (understand small pieces) dried apricots. In fact, last week, I bought 1 kg of these nuggets. Yes, sometimes I can have very weird ideas. At the time, it seemed nice to me. I liked the idea of ​​putting it everywhere, especially in yoghurts. Except that to have nuggets that don’t stick together, they loaded the dose with starch and suddenly, it’s not terrible to eat like that. Fortunately for me, it’s still not bad in cakes and cakes. As the pieces are very small, they mix well with the dough. I I will therefore be able to sell my kg of nuggets like that.
For a stronger taste, I chose a flour of buckwheat rather than white flour. This is what gives my financial this dark color. It is a flour that does not contain gluten.
You can absolutely use wheat or even spelled flour.

This financier is really very good. We loved it. I particularly like this blend of flavors brought by almond, buckwheat, hazelnut butter and apricot. And all this with a lot of softness.
I advise you to prepare the dough the day before, and keep it in the fridge for 12 hours. Thus, the aromas mingle perfectly. Your financial will only be much better.

Giant financier with dried apricots:

140g egg whites
150g blond sugar
70g ground almonds
50 g flour buckwheat
90g butter
100 g dried apricot nuggets (or dried apricots cut into small pieces)

Whisk egg whites and sugar, just to combine.
Add the almond powder and buckwheat flour. To mix together.

Melt butter over low heat. Stop when it becomes “nutty”, with a light golden color.
Pour the hot butter over the mixture, in several times while stirring vigorously.
Add the apricots. To mix together.

Leave to cool, then set aside for at least 12 hours in the fridge.

Preheat the oven to 160°C.

Pour the batter into a 19/20 cm mold or a circle.
Bake for about 40 minutes.

Turn out onto a wire rack.

Giant financier with dried apricots

To finish: you are most certainly wondering where I found these apricot nuggets. This is Noz. I have no partnership with them. I only like to go there from time to time to find atypical or foreign products at often attractive prices. After, we cut dried apricots very finely, it does exactly the same thing.

I had planned to put slivered almonds on top before baking. Then, at the last moment I forgot. You can add some if you like the idea.

In addition to being very good, the financier also has the advantage of using egg whites. After making a custard, I had quite a few in stock.
You can keep some in the freezer and take them out a little in advance to prepare this delicious cake.

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