Recipes
20 g for about 24 cakes, each 8.4 x 4.2 cm (3⅓ x 1⅝ inches)
This recipe upcycles leftover coffee grounds, which are usually discarded after brewed. The financier is accented by the aroma and coarse texture of the coffee grounds.
Mixture A
50 g cake flour
1.5 g baking powder
52 g almond powder
52 g powdered sugar
Mixture B
20 g TREHA®︎
35 g granulated sugar
130 g egg whites
5 g honey
20 g coffee grounds*
110 g butter
*This is the weight of the grounds in their dry state. Please utilize the coffee grounds after brewed.
Sift mixture A into a bowl.
In a separate bowl, whip mixture B until soft peaks form.
Combine A into B, then add leftover coffee grounds and mix.
Heat butter and strain to make browned butter.
Add 4. into 3. and mix.
Fill the financier molds about ⅔ of the way full with the mixture and bake in the oven at 190℃ / 370℉ for about 12 minutes.
Tempers sweetness of financiers.
Enhances the aroma of coffee.
