Anna Olson Makes Vegan Cherry Financier Cakes! | Baking Wisdom
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- Опубликовано: 12 июн 2024
- Recipe begins at 09:14 and is written below - follow along! Traditional financiers are dense, sweet cakes made with ground almonds and baked in individual bar-shaped pans. Their shape and yellow colour are meant to resemble bars of gold, which may be how they got their name. This non-traditional version is baked in a mini-muffin pan and uses vegan butter and a delicious, slightly sour Amarena cherry in the centre to deepen the flavour.
Thanks to our special guest Sam Turnbull, author of "Fast Easy Cheap Vegan" and "Fuss-Free Vegan"!
Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/anna...
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• Recipe Information •
Makes 24 little cakes
Prep Time: 15 minutes, plus chilling
Cook Time: 20 minutes
The little cakes will keep moist in an airtight container at room temperature for up to 4 days.
• Ingredients •
6 Tbsp (90 g) unsalted vegan butter
½ cup (60 g) sliced almonds
6 Tbsp (90 mL) aquafaba (the liquid strained from a tin of low-salt chickpeas)
½ cup (100 g) granulated sugar
½ cup (60 g) ground almonds
½ cup (75 g) all-purpose flour
¼ tsp ground nutmeg
Pink food colouring (optional, verified vegan)
12 Amarena or candied cherries, cut in half (verified vegan), or dried cherries
• Chapters •
00:00 My new series: Baking Wisdom!
00:45 Special guest Sam Turnbull shares wisdom on how to bake vegan!
We talk about how to vegan-ize a favourite recipe, common replacement ingredients, and more!
09:14 Let's start the recipe!
09:36 Toast the almonds in vegan butter
Melt the vegan butter in a small saucepan with the sliced almonds over high heat until it bubbles and the almonds turn a deep brown; the vegan butter itself won’t change colour much. Strain and set aside to cool for 15 minutes.
11:14 Mix the batter
Whisk the aquafaba and sugar together vigorously by hand for about 3 to 4 minutes until frothy and white, but not a meringue.
12:45 Add ingredients to the batter
Whisk in the almonds, flour and nutmeg until smooth. Slowly pour in the brown butter (still warm but not hot is ideal), whisking well. Stir in a little pink food colouring, if using. Chill the batter for at least an hour or up to a day before baking.
14:21 Prep the baking pan
Grease a mini-muffin pan, financier pan or oval friand pan and chill for about 15 minutes before filling.
15:11 Scoop the batter into each pan
Use a portion scoop, filling each mold halfway. You will use about two-thirds of the batter. Press a cherry half into the centre of each cake and then top with the remaining batter (the cherries do not need to be fully covered).
Baking wisdom tip: using a small scoop is the key to precise portioning. Dip your scoop into the batter and then scrape it against the top of the bowl to level so that each scoop is the same volume. With little cakes, even half a teaspoon more or less of batter can make one cake look significantly different from the others.
15:52 Bake
Preheat the oven to 400°F (200°C). Bake the financiers for about 15 minutes, until they brown around the edges and spring back in the centre when gently pressed
16:11 Enjoy the results!
Cool the financiers in the pan on a rack for 15 minutes, then use a skewer to help lift them out of the pan to cool completely on a rack. Financiers are best the day they are baked, when the edges are still crisp.
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![[ Pistachio Financier ] Chef Patissier teaches you](http://i.ytimg.com/vi/u1-ZIHPSQRw/mqdefault.jpg)
My favirite chef ever..Chef Anna Olson
I've never imagined financier cakes can made in vegan version definitely have to give these financier cakes a try !!!!!!!!❤🎉
FINALLY! My fav pastry chef is tiptoeing into the vegan sphere
Thanks for the veganized financier recipe. They look fantastic!
They are so cute!
Thank you so much for sharing..... beautiful looking tiny little cakes
Love it!!❤❤ looking forward for more vegan recipes! 😊
Happy to know you will be doing more vegan…… im also gluten free…… I wish I could eat butter like I use too, but my body says nope.
Interesting interview. Thank you.
Helpful. Thank you both!🕊
Hi ...you r my favourite chef
Thank you for the vegan recipes 🙏
Looks delicious! I’ll try it!
Thank you guys for demonstrating it help a lot
Thanks a ton !❤
Love your recipes!
This looks delicious thanks for the recipe!
Definitely no doubt you ate a brilliant cook especially in baking you are the Master 👍👏
Amazing
They looks so delicious! I would like to try it out some time.
I’ve made macarons with aquafaba. It works really well.
Interesting,thanks for sharing.
hi mam Anna my name is Alan Reduta from philippines.i'm always watching your you tube I learn more on how to bake different kind cake and design. and mixture of different great flavors to taste better. your work place mam is very clean🥰
Hi.. just a request.. can you please make eggless brownies ? Not vegan , just eggless. Thank you..
Where has Anna been? This is her last video and it’s been way too long! I miss her tutorials
Pleaseeee make cream puffs pleasssseeeeeee
Anna can we replace baking soda with bak powder in choco chip cookies because I dont like the particular taste of soda
I love cherries! Must try this one! Vegan is a bad idea for blood type O, however, according to Dr. Peter J. D'Adamo. Not that vegan recipes can't be part of our repertoire of recipes, just not all the time. 😋 ~ Thank you, Sam.🤗 Thank you, Ann.🤗
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😍😍😍😍
😊
GOOD NIGHT, COULD YOU TEACH A CAKE WITH LEMON, HERBS AND CHIA GRATA.
💯💯💯💯💯💯💯
Razin ninja 🌹
I used to love baking, but just a couple of days ago, I found out that baking is a men only activity.
Anna, I love you, but hate when people jump on (esp. vegan) bandwagons! Please stick to your beautiful classics and non-vegan innovations!
I'll pass. I appreciate it and I'm sure the vegans do but I don't do vegan food and I'm not interested.