Fig and Cardamom Tea Cakes
A fig wrapped in a French tea cake called a "financier."
Servings: 6
Calories: 339kcal
Ingredients
- ½ cup butter 1 stick
- 1 cup powdered sugar
- ½ cup ground almonds I just grind them in my food processor
- ¼ cup rice flour
- ⅛ tsp salt
- 1 tsp ground cardamom
- ⅛ tsp nutmeg freshly grated
- ½ tsp lemon zest
- 4 egg whites
- 6 fresh figs cut into half
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Butter the insides of a muffin tray lightly and set inside.
- Heat the butter in a small saute pan until it turns medium brown. Keep an eye on it, it can burn fast! Turn off the heat and set aside.
- In a food processor, pulse together ground almonds, powdered sugar, rice flour, salt, cardamom, nutmeg and lemon zest.
- Add the egg whites and pulse a few times until blended. (It only took me 3 pulses)
- Add the browned butter and pulse a few more times until the mixture is well blended and smooth. (Took me 5 pulses this time)
- Divide the batter into the muffin cups. It took 3 tablespoons per muffin cup for me, yes I counted.
- Top each cup with half of a fig and bake for 15 to 20 minutes.
- Remove from oven, let cool for 5 minutes in the muffin tray. Remove and cool on a cooling rack.
Notes
If you don’t have a food processor, it’s very easy to do with a stand mixer or hand held beater as well. Instead of pulsing, just beat at medium speed until well blended. You can also just use a whisk and some muscle.
I think I’ll add a little black pepper the next time I make these. I think the flavor combination would be really yummy.
Steve ate two as soon as they came out of the oven and then took a third one and headed into the kitchen. He came out with a torch and some sugar to brulee the fig on top. It tastes pretty great with a bruleed fig too!
This recipe is adapted from Tartelette.
I think I’ll add a little black pepper the next time I make these. I think the flavor combination would be really yummy.
Steve ate two as soon as they came out of the oven and then took a third one and headed into the kitchen. He came out with a torch and some sugar to brulee the fig on top. It tastes pretty great with a bruleed fig too!
This recipe is adapted from Tartelette.
Nutrition
Serving: 2cakes | Calories: 339kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 218mg | Potassium: 163mg | Fiber: 3g | Sugar: 28g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg