Almond-Raspberry Mini Cakes

The inspiration for these delicious almond-raspberry bites comes from the French financiers that I enjoyed snacking on as a child.

In this variation, I have kept the traditional financier ingredients: almond meal, egg whites, powdered sugar, flour and brown butter -- isn't the French name of “beurre noisette” (hazelnut butter) so much cuter than brown butter?

The twist is that I have added raspberries for extra flavor and color. These mini cakes are light and moist and I find them to be the perfect match to a nice cup of tea. Yummy!

Makes 24 mini-cakes

• 1 cup confectioners sugar / 125 g de sucre glace
• ½ cup all-purpose flour / 50 g de farine
• ½ cup + 2 tablespoons almond meal / 50 g de poudre d'amande
• 1 teaspoon baking powder / 1 cuillère à café de levure (chimique)
• 4 egg whites or about 4.5 fl. oz. liquid egg whites / 4 blancs d'oeufs (entre 125 et 150 ml)
• 5 tablespoons butter / 70 g de beurre
• 24 (or more if they are small) raspberries (fresh or frozen) / 24 (ou plus selon la taille) framboises (fraiches ou congelées)

In a bowl, mix the sugar, flour, almond meal, baking powder and egg whites.

Slice the butter and heat it in a heavy saucepan over medium heat until it turns brown and has a nutty aroma. Remove from the stove immediately (or it will overburn and turn black) and allow it to cool for approximately 10 to 15 minutes. Add to the batter and mix well until fully incorporated.

Place the batter in the fridge for at least 30 minutes or up to 1 hour.

Preheat oven to 400F/200C.

Spoon batter into 24 mini muffin cups coated with cooking spray.

Push one raspberry (or two if they are small) in the center of each mini-cake.

Bake for 10 minutes. Remove from pan and cool on a wire rack. Enjoy!