Pistachio financiers with confit orange Recipe

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

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.3/5

Les ingrédients

Pour 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


  • ETAPE 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.»

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