Quince financiers

Photo by Peter McIntosh.
Photo by Peter McIntosh.
Quince's slightly tart and floral perfume goes perfectly with these petite and airy cakes.

Makes 12
¼ cup plain flour
⅓ cup ground almonds
¾ cup icing sugar
Pinch salt
3 large egg whites, at room temperature
5 Tbsp beurre noisette butter (instructions below)
100g quince paste (or stewed quinces)
Sprinkle of ground almonds
Quince puree
1kg quinces, peeled and cored
500g sugar (approx)

Cut the quinces into chunks, cover with water and place into a large sauce pan. Cook until the quince is very tender (50 minutes). Drain and add the sugar, stir to dissolve and cook until thick and pulpy. Cool and store in a clean container in the fridge.

Beurre noisette
Melt 110g butter in a small pot. Let it bubble away gently for 2-5 minutes. You want the butter to turn a light golden brown in colour and to give off a nutty aroma. This is beurre noisette butter! Set aside.

Method
Preheat the oven to 180degC.

In a large bowl add the flour, almonds, icing sugar and salt. Lightly whisk the egg whites together, add to the dry ingredients along with the beurre noisette butter. Mix until just combined. Spoon into greased and lightly floured financiers tins or friand moulds, top with a little of your quince paste and a sprinkle of ground almonds. Bake for 10 minutes or until just firm to the touch.

Remove from the oven, let sit for a minute or two, remove from the tins and cool on a wire rack. Dust with icing sugar.

Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.

 

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