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Pistachio financiers with confit orange Recipe

Ingredients for pieces

  • Egg white(s) : 5 whole
  • Icing sugar : 175 g
  • Unsalted butter : 150 g
  • Plain flour : 50 g
  • Ground almonds : 20 g
  • Blanched pistachio(s) : 65 g

    For the rest of the recipe
  • Orange(s) : 1 whole
  • Caster sugar : 100 g
  • Water : 200 ml
Method
  • 1

    Preheat the oven to 180°C.

    Peel the orange and then thinly slice the zest. Twice blanch the zest in boiling water - bring the water to the boil, add the zests to the pan boil for 2 minutes. Drain and then repeat a second time. Set aside.

    Place the pistachios in a blender with the ground almonds and blitz until fine.
    Melt the butter in a saucepan over a low heat until it is a nut brown colour then remove from the heat and allow to cool.
    Place the water and the sugar in a saucepan and heat to make a sugar syrup. Add the orange zest to the pan and cook over a low heat for one hour to make the confit orange zest.

    Place the ground nuts in a bowl with the flour, icing sugar and the egg whites and mix with a whisk.

    Add the butter to this mixture and then chill in the fridge.

    Pour this financier mixture in silicone financier moulds and top each financier with a piece of confit orange zest. Cook in the oven for 10-12 minutes.

    Remove the financiers from the moulds whilst still warm and serve when cool.

Chef's tip

«This mixture can be prepared in advance and then simply baked at the last minute.»

French Financier cakes made with ground pistachios, almonds and confit orange zest.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  1hr20
  • Rest time  0h

  • Difficulté  Hard
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