If you've been around here a few days, you'll know that I don't like nuts. But the truth is - I don't like whole or chopped nuts - it's a texture thing - but I'm perfectly happy to use ground nuts. And I did just that in these financiers. That's a French word that I can't really pronounce correctly. All you need to know is that in this instance, it means small cake.
Tip of the Day: I'm a major fan of cooking sprays for greasing pans - I've never done any of that buttering/greasing/flouring to keep my cakes and cookies from not sticking. But I'm an even bigger fan of the sprays with flour included - I've used Pam and Baker's Joy and store brands all with good results. The added flour really makes a difference in getting cakes out with nothing left behind (except jam that is).
Recipe: (adapted from thekitchn.com)
6 tablespoons butter or margarine
1/3 cup honey
1/3 cup sugar
3 tablespoons flour
1 cup ground almonds
1/2 teaspoon salt
1 teaspoon almond extract
3/4 cup raspberry (or any other variety) jam
Melt the butter, honey and sugar together, and stir until smooth.
In a separate bowl, mix together the flour, ground almonds and salt. Pour in the honey mixture and whisk to combine. Add the eggs, one at a time, and whisk until mixed in. Stir in the extract.
Divide the batter among 24 greased mini-muffin cups - about 1 heaping tablespoon in each cup.
Drop a heaping 1/2 teaspoon of jam in the center of each muffin.
Bake on 350 F for 12 to 14 minutes until golden brown.
Cool in the pans 5 minutes until turning out onto a wire rack to cool completely.