This almond-flavored cake dates to the late 1800s, when a patisserie near the Paris stock exchange started making small cakes that looked like gold bars to attract bankers. The almond meal gives the financier a nutty flavor, the brown butter ensures that the cake is rich and moist, and the egg whites keep it all fluffy. Seasonal fruit, such as nectarines or pears, makes a wonderful addition, but Allison Jenkins finds cherries to be outstanding.
A Madeira would make a great pairing. “I would recommend Henriques & Henriques Madeira 5-Year Seco Especial,” Brian Bargsten says.
- 2¾ cups butter, plus melted butter for pan
- 1½ cups all-purpose flour (for a gluten-free version, use a 1-to-1 gluten-free flour)
- 1½ cups powdered sugar
- 1 cup granulated sugar
- 2 cups almond meal
- ½ teaspoon salt
- ½ cup honey
- 2 tablespoons vanilla bean paste
- 2 cups egg whites
- 3 cups seasonal fruit, such as pitted cherries, nectarine slices, plum slices, or sautéed pears
- Turbinado sugar for topping the cake
- Brush a metal 9-by-13-inch pan with melted butter and line with parchment paper.
- Preheat oven to 350°.
- In a heavy, 6-quart pot, brown the butter over medium heat. You need a large pot since the butter foams and rises as it browns.
- While the butter is browning, sift together flour, sugars, almond meal, and salt.
- Mix together honey and vanilla bean paste.
- In the bowl of a stand mixer, whisk egg whites until frothy, but not all the way to soft peaks. Add the dry sifted ingredients and whisk until just combined. Add the honey mixture.
- Meanwhile, keep an eye on the butter. The foam will rise to the top of the pan and fall; this is the sign that it is ready to use. It will be speckled and smell nutty. Use caution, it will be very hot. Do not let the butter turn black.
- Carefully stream the butter into the cake batter and whisk until just combined.
- Scrape the batter into the prepared pan and distribute the fruit by poking the pieces into the batter. Sprinkle a fine layer of turbinado sugar over the cake.
- Bake for about 25–30 minutes, or until a toothpick tests clean. Allow cake to cool to room temperature before serving with additional fresh fruit or vanilla ice cream. The cake will hold at room temperature for up to one week.
This recipe originally appeared in "Perfect Pairings" by Lynn Cline.