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Mango Financier
Buttery, nutty, and lightly crisp on the outside, these mango financiers are small French cakes with a soft, moist centre. Made with almond and hazelnut flours and finished with fresh mango on top, they are perfect for afternoon tea or special occasions.
These mango financiers combine rich nutty flavours with the freshness of mango. Mango puree is mixed directly into the batter, giving a gentle fruit note without overpowering the cake. A slice of fresh mango on top adds colour and extra juiciness.
Financiers are known for their crisp edges and tender crumb. They bake quickly and keep well, making them ideal for entertaining or gifting. Serve them slightly warm or at room temperature.
Ingredients
For the Batter
- 120 g Icing Sugar
- 70 g Almond Flour
- 30 g Hazelnut Flour (finely ground hazelnuts)
- 50 g All-Purpose Flour
- Vanilla Powder
- 150 g Egg Whites
- 150 g Melted Unsalted Butter
- 40 g Mango Puree
For the Topping
- Mango, sliced
Pan
- Financier moulds or small rectangular moulds
Baking
- Oven temperature: 180°C (356°F)
- Baking time: 12 minutes
Instructions
- In a large bowl, combine icing sugar, almond flour, hazelnut flour, all-purpose flour, and vanilla powder.
- Add the egg whites and mix until smooth.
- Stir in the mango puree until well combined.
- Add the melted butter and mix until fully incorporated.
- Pipe the batter into the moulds, filling them about three-quarters full.
- Top with fresh mango and bake at 180°C (356°F) for about 12 minutes, until golden.
- Cool slightly, then remove from the moulds and transfer to a wire rack.
Tip
- Let the financiers cool slightly before removing them from the moulds so they keep their shape.
