Here is the fruity version of the financier poundcake, after the chocolate one.

I chose the blueberries and blackcurrants because they are tangy and not too sweet, which brings freshness to the dense and buttery financier cake.

This is the perfect comfort cake!

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This cake is made of:

  • a financier batter with fresh blueberries
  • a blackcurrant confit
  • a thin crunchy blackcurrant frosting
Blueberries financier batter

You can prepare the batter in advance and freeze it for a few weeks. It can as well be frozen once cooked, but for a few days only, otherwise the taste will be affected. You can just brown the butter in advance and store it in the fridge, and melt it when needed.

Print Recipe
Prep Time 25 mins
Cook Time 50 mins
Resting Time 0 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 194 kcal

Equipment

  • Scale
  • Saucepan
  • Nylon mesh strainer
  • Stand mixer with flat beater
  • Loaf pan (approx. 16cmx8cmx6cm)
  • Basting brush
  • Cooling rack

Ingredients
  

  • 75 g Butter
  • 30 g Acacia honey
  • 100 g Icing sugar
  • 55 g Flour Type 55
  • 1.5 g Baking powder Use precision scale if possible
  • 1 g Salt
  • 55 g Whole almond powder With skin
  • 120 g Egg whites
  • 40 g Fresh blueberries Or frozen ones

Instructions
 

  • Grease the loaf pan with little melted butter (use the brush). Place it in the fridge for 10 minutes. Flour the pan and remove the excess flour.
  • Brown the butter*: place it in the saucepan on medium heat and cook it until it starts forming bubbles and then when the color turns to caramel and it stops "singing" transfer it into a bowl to stop the cooking process and strain it using an extra thin nylon mesh strainer.
  • Add the honey to the brown butter.
  • Preheat the oven at 160°C.
  • Sift TOGETHER flour, icing sugar, baking powder and salt.
  • Place them with the almond powder in the bowl of the stand mixer equipped with the flat beater.
  • Add the butter and honey warm mixture to the dry ingredients and mix using the flat beater.
  • Add the egg whites and the blueberries and mix.
  • Pour in the loaf pan and bake for 45 minutes (check the doneness with a toothpick it has to come out clean).
  • Unmold the cake and let it cool down on a cooling rack.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Batter, Blueberries
Blackcurrant confit

This confit is really easy to prepare, but its taste depends on the quality of the fruit puree. You can get it from shops selling bakery ingredients, either frozen or just pasteurized. I prefer the latter as I pour it into ice cube trays and freeze it, it’s more convenient to use than the big block of frozen puree.

Print Recipe
Prep Time 5 mins
Cook Time 1 min
Resting Time 1 hr
Total Time 1 hr 6 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Mixing bowl
  • Cling wrap

Ingredients
  

  • 50 g Blakcurrant puree
  • 18 g White sugar
  • 1.5 g Pectin NH
  • 3 g Lemon juice

Instructions
 

  • Heat the blackcurrant puree in the saucepan.
  • Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
  • Bring to boil and continue cooking for 1 minutes and stir from time to time.
  • Add the lemon juice.
  • Pour into a bowl, cover with a cling wrap and let it set in the refrigerator for at least 1 hour.

Notes

Please refer to the Montage section below.
* Please refer to the Tips page.
Keyword Confit
Blackcurrant frosting

This frosting can be prepared in advance and stored in a clean jar for up to 5 days in the refrigerator, or even placed in the freezer (not ideal for the chocolate, but I do it sometimes if I have any leftovers).

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Hand blender

Ingredients
  

  • 100 g White chocolate Opalys of Valrhona
  • 10 g Cocoa butter
  • 20 g Grapeseed oil
  • 10 g Blackcurrant puree

Instructions
 

  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Add the cocoa butter, blackcurrant puree and grapessed oil and blend. If you don't have cocaa butter, you can just replace it with grapeseed oil.
  • Use at 37°C.

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Chocolate, Frosting

Montage

Cover the cake once completely cooled with around 80g of blackcurrant confit using an angled spatula. Place it in the freezer for about 30 minutes. 

Place the cake on the cooling rack placed itself on a baking tray. Pour the warm frosting (around 37°C) on it. Tap the cooling rack gently to allow the frosting to flow and keep only a thin layer. Remove any excess frosting from the sides of the cake with the spatula.

Place the cake in the fridge for 10 minutes to let the frosting set. 

Decorate it with fresh blueberries, and white chocolate decor (optional). 

Bon appétit!