Let’s face it motherhood is not for sissies. While doing my usual pinning on Pinterest the other night I came across the PERFECT definition of “mother”.
Mother (noun) 1. One person who does the work of twenty. For free. (See also: ‘masochist’, ‘looney’, ‘saint’)
I am thinking that if you happen to be a mother you are agreeing with that definition 100%! It”s spot on, am I right?? I love my boys to pieces, but I think any gray hairs that I may have on my head may be somewhat linked to being their mother. Sorry boys, but I really don’t think this statement shocks you or that we could even debate in the least over whether it’s true or not. I don’t even think my son, Casey, who let me tell you can argue the pants off anyone could convince himself any different. I think if a had a nickel for every toilet paper roll I have replaced, piece of clothing I have picked up off the floor and placed in the hamper, item I found that was lost, and time I’ve heard “don’t tell Dad” I would be a millionaire!! I also know that for every time I got a hug, a kiss, a “thanks Mom you’re the best”, a can of Coke (my favorite) brought home from the school vending machine as a special treat for me or left in the refrigerator with a special note saying “I love you Mom, have a great day” I consider myself richer by far! It’s the hardest job ever, but the BEST job ever!
Obviously, the point to this conversation is that Mother’s Day is just around the corner. I have been trying to think of the perfect dessert to honor all those hard-working moms out there. It was not difficult to decide on this Almond Blackberry Financier. I was inspired by a favorite blog of mine called Butter and Brioche. Thalia made a Blackberry and Lime Financier a few weeks ago that sounded so wonderful I had to try it and once I tried it I had to share it! She noted the history of the financier in her post and said that they were shaped like little gold bars and that they were worth their weight in gold! What a coincidence, just like a mother! It made me think of all the wonderful mothers in this world, including my own, so what an appropriate dessert for this special day! Thank you Thalia!
This little French cake is a rich almond cake, similar to sponge cake. It’s light and moist with a nice crisp exterior. It is traditionally baked in the shape of a gold bar, but you can make it in any small cake mold and its distinct feature is browned butter. Deliciously yummy, nutty browned butter! I hope you enjoy the upcoming Mother’s Day holiday and I hope this little French cake will make the menu as your special Mother’s Day dessert!
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup almond meal/flour I used Bob's Red Mill
- 1 2/3 cup confectioners sugar plus a little extra for sprinkling
- 1/2 cup all-purpose flour
- pinch of salt
- 6 large egg whites
- 1 tsp. vanilla
- 21 blackberries 3 for each financier and some extra for serving on the side if desired
- sliced almonds for sprinkling
Preheat oven to 400 degrees. Spray the inside of the tartlet molds with non-stick cooking spray. Set aside. My tartlet pan is made by Chicago Metallic and has four individual molds with removable bottoms in one pan. (see photo)
Melt the butter in a small saucepan over medium heat. When the butter begins to give off a nutty aroma remove from the heat. It took mine about 3 minutes and you will see specs of brown bits at this stage called beurre noisette.(hazelnut butter in French). Remove from the heat and set aside.
In a large bowl whisk together almond meal, confectioners sugar, flour and salt. Set aside.
Lightly beat egg whites. Make a well in the center of the dry mixture and add the egg whites and the vanilla and whisk until fully combined. Slowly stir in the browned butter and whisk slowly to incorporate.
Pour the batter into each tartlet mold about 2/3 full. Bake for 7 minutes then open oven door and add 3 blackberries per cake and a little sprinkle of sliced almonds, close oven door and continue to bake for an additional 7-10 minutes or until the financiers are lightly browned at the edges and spring back in the middle. Let cool in the tartlet pan for 5 minutes before removing and placing on wire rack to fully cool. Repeat with remaining batter.
Sprinkle with confectioners sugar before serving and serve with additional berries if desired.
Slightly adapted from Butter and Brioche – Blackberry and Lime Financiers