Financiers are pretty much the easiest cakes to make, lightly spongy and always moist thanks to their egg white content. For these, find the darkest, richest honey you can find (I prefer dragon eye honey), brown some butter, and have these for breakfast for the rest of the week.
- 1/2 Cup unsalted butter, plus more for the tins
- 1/2 Cup sugar
- 1 Cup finely ground almonds
- 2/3 Cups all-purpose flour
- Pinch of salt
- 6 large egg whites
- 1/2 Cup honey
Preheat the oven to 350 degrees. Butter a muffin tin or financier tins.
Cut the butter into pieces and place in a skillet or saucepan. Melt over medium heat, swirling occasionally, until it starts to turn brown and smells nutty. Do not let the butter get too dark or it will burn. Strain the butter into a clean bowl. Let cool.
In a medium-sized bowl, whisk together the sugar, almonds, flour, and salt. Add the egg whites and whisk until just combined. Add the butter and whisk to combine. (It should be a thick, smooth batter.)
Add the honey and whisk to combine. Divide the batter among the prepared tins, filling ¾ of the way to the top.
Bake until an inserted toothpick comes out clean, about 16-18 minutes.