Ever tried a financier? It's a small French cake, oft mistaken for a pastry. This recipe is free of gluten and dairy, too. The delicate texture makes them a sweet treat for summer. Use any variety of summer berries you find at the farmers' market. Drizzle with melted chocolate to make them extra special.
Makes about 3 dozen
Miniature cupcake liners or oil for pans
8 Tbsp melted coconut oil or grapeseed oil (canola would probably work as well)
1/3 cup honey
5 egg whites
1 tsp vanilla or almond extract
1/3 cup raw sugar, plus more for topping the cakes
1/4 cup confectioner’s sugar
1 3/4 cups ground blanched almonds (measure after grinding)
1/4 cup brown rice flour
1/4 cup + 2 Tbsp sweet rice flour
1/4 cup tapioca starch flour
1/2 teaspoon salt
1/2-1 cup strawberries (halved), raspberries, or blueberries
1. Preheat oven to 350 F. Line two mini muffin pans (or other small molds) with cupcake liners. Alternately, brush lightly with oil, making sure cover the top surface of the pans (this helps when it’s time to unmold cakes).
2. Beat together coconut oil, honey, egg whites, and vanilla in a medium mixing bowl. Incorporate sugars. Add almonds, flours, and salt. Fold until well-combined.
3. Fill muffin tins two-thirds full with batter. Top each cake with a small piece of fruit and sprinkle with some raw sugar.
4. Bake 14 to 16 minutes, turning the pans once for even browning, until the cakes are lightly golden and swelled.
5. Let cool 10 minutes, then, using a small knife, cut around the outside of each cake and use a spoon to unmold the cakes. Let cool completely.
Store at room temperature for up to a day, then refrigerate. They will be firmer and more marzipan-like when cold.