Almond Financier Pastry Sheet Cake
2 min read
Serves
| 1½ cupsalmond flourfinely ground | whisk together5 min | whisk the egg whites2 min | pour the egg white20–25 min | fold in the melted | if the batter appears | spread the batter evenly | bake for 20–25 minutes20–25 min | let the financier cool |
|---|---|---|---|---|---|---|---|---|
| ¾ cupcoconut sugaror granulated sweetener of choice | ||||||||
| ¼ tspsaltfine | ||||||||
| 2 tbspcoconut flourfor binding, adjust if needed | ||||||||
| 4 largeegg whites | ||||||||
| 1 tspvanilla extractpure | ||||||||
| ½ cupcoconut oilmelted | ||||||||
Method
- line a baking sheet Preheat the oven to 350°F (175°C). Line a baking sheet or rectangular tart pan with parchment paper.
- 5 minwhisk together In a large mixing bowl, whisk together the almond flour, coconut sugar, and salt.
- 2 minwhisk the egg whites In a separate bowl, whisk the egg whites until frothy. Stir in the vanilla extract.
- 20–25 minPour the egg white mixture into the dry ingredients, stirring until just combined.
- Fold in the melted coconut oil until the batter is smooth.
- If the batter appears too wet, mix in the coconut flour one tablespoon at a time until the texture thickens slightly.
- Spread the batter evenly into the prepared pan, smoothing the top.
- 20–25 minBake for 20–25 minutes, or until the top is golden brown and the center is set.
- Let the financier cool completely in the pan before removing. Serve as-is or use as a base for tarts or layered desserts.