Almond Financiers with Blackberry

Almond Financiers with Blackberry

Lisa Keys

Lovely little almond cakes with blackberry jam.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine French

Servings mini cakes

Calories 214 kcal

Ingredients

4 egg whites
¼ teaspoon sea salt
½ cup sugar
½ teaspoon vanilla bean powder
1 cup almond flour
⅓ cup all purpose flour
½ cup blood orange olive oil or flavored olive oil of your choice
12 teaspoons blackberry preserves
¼ cup sliced almonds
garnish: powdered sugar fresh berries

Instructions

Heat oven 350F. Line a cupcake tin with foil liners or use little mini loaf size baking containers.
Beat egg whites and salt to just stiff peaks. With mixer running, gradually add sugar and vanilla bean powder; blending well.
Add almond flour, all-purpose flour; blend just until mixed.
Add oil and blend until incorporated.
Divide batter among prepared muffin cups. Spoon 1 teaspoon preserves into center batter. Sprinkle with almonds.
Bake 20 to 25 minutes or until puffed and golden and wooden pick inserted into cake comes out clean.
Serve warm or at room temperature. Dust cakes with powdered sugar and garnish with fresh berries.

Notes

For butter version: Replace oil with ½ cup melted unsalted butter and add grated zest of 1 orange

Nutrition

Serving: 1 cakeCalories: 214kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 68mgPotassium: 40mgFiber: 1gSugar: 12gVitamin A: 0.02IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Keyword almond flour, baby cakes, blackberry, mini desserts

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