These spongy tea cakes are sometimes compared to Madeleine tea cakes, but the mold used to create financiers, is rectangular in shape, unlike the shell shaped cousins. Financier cakes are often mistaken for a pastry, but do not be fooled, this is actually a type of cake, much like a Madeline or ladyfinger. Financier cakes also have a very distinctive, nutty flavor because of the almond flour and beurre noisette (brown butter) used to create the light dessert. Don’t be fooled by its fancy French name, beurre noisette can be made in any commercial kitchen.
Over medium-low heat, place the desired amount of unsalted butter in a pan at let it melt. Even after the butter has melted, let it continue to boil until foam starts to form on top of the melted butter. Keep cooking the butter until it is clear and all of the milk solids have sunk to the bottom of the pan and turned dark brown.
Financier cakes take their name from the rectangular shape that is supposed to remind one of a gold bar. Bring the Financier to your busy bakery or café. This tender cake goes perfectly with a hot beverage.