Financier
A financier is a small cake built on egg whites, almond flour and beurre noisette. It is marked by a moist dense crumb and a pronounced nutty flavour.
Three elements decide the result. Whites alone, without yolks, give a lighter, moister structure. Almond flour replacing part of the wheat brings tenderness and holds back gluten development. And beurre noisette, heated until the milk proteins caramelise, supplies exactly the nutty note the cake exists for — plain butter will not do it.
The batter is traditionally rested in the fridge for several hours or overnight. The almond flour absorbs moisture, the flavour deepens and the crumb comes out more even.
The classic shape is a rectangular ingot resembling a gold bar. By the common account the name comes from that resemblance and from the district around the Paris stock exchange, where the cakes were sold to financiers.
The visitandine is a close relative, differing in shape and proportions.