Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apricot Financier Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Stick unsalted butter, 1/4
1 Teaspoon(s) Vanilla
1/4 Teaspoon(s) Almond extract
3/4 Cup(s) Sliced blanched almonds
2/3 Cup(s) Plus 1 tablespoon superfine
1/2 Cup(s) All-Purpose Flour
3 Fresh apricots, sliced thin
4 Egg whites
1/4 Teaspoon(s) Salt
Lightly sweetened whipped
cream or
Vanilla ice cream as an
Preheat the oven to 400F. and butter an 8-inch round cake pan. In a
small saucepan melt the butter over moderate heat, let it cool, and
stir in the vanilla and the almond extract. In a food processor blend
together the almonds, 2/3 cup of the sugar, and the flour until the
almonds are ground fine. In a small bowl toss the apricots with the
remaining 1 tablespoon sugar. In a bowl with an electric mixer beat
the egg whites with the salt until they just hold stiff peaks, fold in
the almond mixture gently but thoroughly, and fold in the butter
mixture (the batter will deflate slightly). Spread the batter in the
cake pan, arrange the apricot slices evenly over it, and bake the cake
in the middle of the oven for 20 to 25 minutes, or until it is golden
and a tester comes out clean. Turn the cake out onto a rack, let it
cool, apricot side up, for 5 minutes, and serve it warm with the
whipped cream or ice cream. Gourmet June 1993 Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2668
Calories From Fat: 1662
Total Fat: 190.6g
Cholesterol: 418.3mg
Sodium: 1138.7mg
Potassium: 2328.7mg
Carbohydrates: 193.1g
Fiber: 18.8g
Sugar: 115.4g
Protein: 58.9g

Scale this recipe to Servings [?]