Here is another fruity version of the financier cake, after the blackcurrant and blueberry one.
I chose the cherries because of their delicate taste and also their sourness that brings freshness to the dense and buttery financier cake.
This is the perfect comfort cake!
This cake is made of:
- a financier cake batter with fresh cherries
- a cherries confit
- a thin chrunchy dark chocolate frosting
Cherries financier cake 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.
- Nylon mesh strainer
- Stand mixer with flat beater
- Loaf pan (approx. 16cmx8cmx6cm)
- Basting brush
- Cooling rack
- 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
- 80 g Fresh cherries
- 120 g Egg whites
- 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.
- Stone the cherries and cut them into big slices.
- Add the egg whites and the sliced cherries and mix.
- Pour into 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.
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 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.
- Mixing bowl
- Cling wrap
- 50 g Cherry puree
- 15 g White sugar
- 1.5 g Pectin NH
- 5 g Lemon juice
- Heat the cherry 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.
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).
- Stainless steel mixing bowl
- Hand blender
- 130 g Dark chocolate 64% Manjari of Valrhona
- 10 g Cocoa butter
- 20 g Grapeseed oil
- Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
- Add the cocoa butter and grapessed oil and blend. If you don't have cocaa butter, you can just replace it with grapeseed oil.
- Use at 37°C.
Cover the cake once properly cooled with around 80g of cherry 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 chocolate 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 a fresh cherry.