Financiers the world over are suffering and my heart bleeds for them, poor little bankers. These sanguine emotions have awakened the atavistic cannibal in me, so I’ve started to eat them, financiers that is, at every opportunity. One might say that this is wasteful. What if we run out of financiers? Well, I can put your minds at rest. Financiers are very easy to make, and funnily enough, equally easy to break. These little beauties are sweet enough to be the cakey avatar of Lord Sugar, without the bitterness. Just pop him in your mouth and say goodbye to another financier – there’s plenty more where he came from.
I don’t want any cake but your pictures always make me think I do
I don’t know how I got to love cake – I never used to:)
Beautiful! I really like that they are small bite sized servings.
I’m going to make mine smaller next time. I think the bite size thing is the secret.
Mmm looks really good, especially for about now – elevenses here. Will bookmark this bleeding financier.
Will Bookmark was a well know bleeding financier:)
ha! very good!
Great. This post has given me an excuse to feed my cravings and justify it by telling MTM I am doing the world a favor………
Let the feeding frenzy commence:)
” …so eat them quickly.” Soo not a problem.
I shall follow that advice, sooo to the letter:)
I love the look of those crusty edges – they must be delicious. Fortunately i just had my afternoon tea so I am not that tempted to try your recipe………stop it already!!!!
I must try harder on the temptation front.
I’ll be going down to Canary Wharf at the crack of dawn to bag a couple of financiers. Should I roast them on a spit or chop them up and braise them? Should I marinade them to avoid them tasting bitter?
It’s hard to get the bitterness out, particularly from an ennobled financier:)
I’d better use a butt of Malmsey then
I felt the same way when I first had Madeleines. Then, I learned how to make them and my concerns were assuaged.
I long to be assuaged
Ground almonds sure make for wonderful desserts.
..and ground pistachios, ground hazelnuts and so on. They’re brilliant in cakes and desserts.
Ah, yes, glad to see some good coming from the financiers who have otherwise ruined everything. (Those look wonderful, by the way.)
At last they’re making a worthwhile contribution:)
But we suffer alongside the financiers, the two-legged kind – and that does not taste so good!!
Exactly:)
I see yours have honey in them, I shall have to try that. I used one recipe from the little loaf and it was a dismal failure!
She often uses pretty unusual ingredients which I never have. I just had a go at these financiers,and they worked. The Little Load took the recipe from Hugh Fearnley-Whittingstall and modified to her taste.
Ooh, didn’t realise they were so straightforward. Need to make short work of a few financiers soon!
I think small would be best. They are delicious warm.
Definitely the best way to treat financiers!
Baked and eaten – that’s the way forward:)
Mmmm. Sounds delicious.
Give them a try
I will. Thanks.
Enjoy
With all my travels to France, I’ve never had this little cake. I love the little brown edges.
They are so easy to make, and just delicious when eaten warm from the oven.
Let them eat cake! Too bad the human version isn’t so easy to dispatch…
I love this post – great recipe, great wit!! Will have to dig out my financier moulds and make some toute de suite!
Excellent – go to it:)
Absolutely charming post
Glad you liked it:)
Am going to make them for birthday tea today – seems a wonderfully simple recipe – and fab pic x
Hope they work out well. I’ve become addicted:)
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Wow! It looks delicious. I’ll keep this recipe and bake a few of these this weekend…can’t wait!