All that ice cream making leaves me with a ton of egg whites. And I can only make so many angel food cakes or meringues (another great use – macarons!).
These simple little cakes are the Australian version of a French financier. I think I could have cooked mine a bit longer – they were done on the inside, but look a little anemic because they didn’t brown enough. I used disposable loaf pans to make these.
No matter, though – they’re delicious little cakes, great for a snack or breakfast or with tea. The flavor is interesting – it’s primarily egg whites and almond meal. The ground star anise isn’t a common spice for sweets, but it works well with the subtle flavor of the almonds. I love that the recipe makes several cakes, too. I gave a number of them away, and even the rough and tumble contractors doing work on our house right now loved the delicate little cakes.
Find the recipe for the friands at Endless Simmer.
- Blackberry and Star Anise Friands (Yotam Ottolenghi)