Brown Pepper Butter Financier With Saffron And Egyptian Orange Mascarpone

INGREDIENT:QTY
PRESIDENT BUTTER (browned)100 GMS
BREAKFAST SUGAR100 GMS
MILK100 GMS
FLOUR90 GMS
ALMOND FLOUR30 GMS
BAKING SODA1 GM
BAKING POWDER2 GMS
BLACK PEPPER TOASTEDBIG PINCH
SAFFRON & ORANGE FROSTING: QTY
CREAM CHEESE150 GMS
ICING SUGAR50 GMS
MASCARPONE CHEESE60 GMS
ORANGE ZEST & JUICE1 GMS
SAFFRON8-10 strands
GARNISH: QTY
Black pepper crushedA small pinch
Saffron4-5 strands
MINT4-5 NO

EQUIPMENT:

Induction Plate, Nonstick Pan, Whisk, Cake Molds

DIETARY NOTES:

Contains Dairy, Gluten

SERVES: 4-6

METHOD:

  • Brown the butter in a small saucepan over medium low heat, whisking frequently until fragrant and golden
  • Take a medium mixing creaming together the burnt butter and sugar until pale and fluffy. Add the milk gradually.
  • Stir in the flour and almond flour, baking powder and baking soda in a bowl and add to the above mixture and mix as
  • Preheat the oven to 170 Put the batter into the cake moulds. Bake in the oven for about 20 to 25 minutes, or until the cakes are light brown in color. Remove from the oven and let cool for 10 minutes before unmolding.
  • The cake should be browned around the edges and check until a skewer comes out

FOR FROSTING:

  • Beat the cream cheese icing sugar on medium speed until smooth, for about 1 Then add the mascarpone cheese, toasted saffron, orange zest and orange juice.
  • Increase the speed to medium high, and beat until the frosting holds stiff peaks for about 30 to 60
  • Pipe the frosting over the top of the cake and smoothen it to cover the top Sprinkle some mint on top and some strands of saffron and crushed pepper.

 Visit the CAARA website for more European food recipes and products

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