I hope you have enjoyed part I and II of my Holiday trifecta dessert so far.
To recap, we started out with a simple to make, yet sophisticated Tuile cookie. Using a Candy Cane cookie cutter we cut out and sprinkled our tuile cookies with candied goji berries as soon as we took them out of the oven. We also added a little Framboise Liqueur to the simple syrup in which we cooked the goji berries in for a little added punch.
We then moved on to a creamy gingerbread ice cream that contained just enough spice to unite our gingerbread financier and tuile cookie, to create a unique yet very festive holiday dessert.
I know most of you couldn’t wait for the Gingerbread Ice Cream post. But, it surely wouldn’t be a “Trifecta” without the backbone of our dessert… the rich and buttery Gingerbread Financier.
So without further ado… I give you my interpretation of Chef Sherry Yard’s Gingerbread Financier, enjoy!
You’ll need a 9″ in round cake pan lined with parchment paper and sprayed with a little cooking spray.
A little brown butter never hurt anyone…
The Nutmeg posed beautifully for it’s close-up.
Our gingerbread financier batter is ready for the oven.
Once the Financier was cool I used a 2 1/2″ round cookie/biscuit cutter to cut out the rounds.
adapted from The Secrets of Baking By Sherry Yard
1 1/2 sticks (6 ounces) unsalted butter
1 cup almond flour
3/4 cup cake flour
1 cup powdered sugar
1/3 cup packed light brown sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon clove
tiny pinch white pepper
8 large egg whites, room temperature
1/4 cup molases
In a small saucepan, melt the butter over medium-high heat; continue cooking until the butter turns brown and has a nutty fragrance, about 7 minutes. Remove from heat and set aside for about 30 minutes allowing it to come to room temperature.
Preheat oven to 350 degrees, and place a rack in the center of the oven. Spray a 9″ round pan with cooking spray, line it with parchment paper, and lightly spray the pan again.
In the bowl of a stand mixer whisk together the almond flour, cake flour, and powdered sugar. Add the sugar, brown sugar, and spices to the bowl and whisk for 30 seconds. Place the paddle attachment on your mixer. Add the egg whites all at once to the bowl with the dry ingredients and mix on medium speed for about 3 minutes. Add the molases and mix for another 30 seconds or until well combined.
Add the melted butter brown bits and all to the batter. Continue mixing until butter is well incorporated, about 30 seconds. Make sure you place the shield on your stand mixer before this next step or you will end up with batter splattered all over your kitchen. Increase speed to high and continue mixing for another 3 minutes. Scrape down the sides as you see necessary.
Pour batter into the prepared pan, and place the pan on a cookie sheet. Bake for 15 minutes, then rotate the pan and bake for another 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to rest in the pan for about 5 minutes, then remove from pan and allow it to cool completely on a rack.
Batter will keep in the fridge for up to two weeks. Cake will keep for up to 2 days at room temperature or 2 weeks tightly wrapped with plastic wrap.