Now, as a wife, who is about to give birth to the third child, potentially the next line in Husband's gene pool (we didn't know the gender) - that BLACKBERRY was annoying. During my exam with my OB to confirm that yes my water had broken, to my time in the labor and delivery room, the Blackberry was attached to husband's hands and his eyes were glued to the screen for work reasons. This wife was NOT happy.
At some point, I had the idea that cellular technology should not be allowed in the labor and delivery room so I thought I'd confirm with Sister-in-law as to that point. I called her and asked, "Do you they allow Blackberrys in labor and delivery rooms?" She heard, "Do they allow blackberries in labor and delivery rooms?"
Her response was, "Of course. Why not."
My response, "You mean they can sit and type on those things THE WHOLE TIME I'm TRYING TO GIVE BIRTH?"
Her response, "HUH?"
So let me assure you that these blackberry financiers is not THAT Blackberry, because I'm pretty sure it would taste bad baked. Nor is this financier the term to mean someone who has a lot of money who wants to fund something at their expense. I'm pretty sure that would also not be that tasty baked. Financier (the one who handles the large sums of money for investment) is even pronounced differently that these lovely almondy, egg white, fruity sweet cake, which is pronounced (with a lovely French lilt)
Say it with me one more time.
Now that we've correctly established pronunciation, let me just say that despite its fancy name, these are remarkably easy to make. The quick story behind this pastry is that they were originally made in the shape of gold bars, and those bankers in Paris who worked near the bakery loved the shape. As I don't have any special tins in the shape of gold bars, I went with making them in a mini muffin pan, with equally lovely results. They DO NOT require a mixer, and the most difficult part is really making brown butter, which is simply melting butter and allowing the milk solids to brown and toast, lending to a nuttier more rich tasting batter. If you're shy or worried about the browning of butter (learn how to here), you can simply melt the butter, but your financier will be missing the last note of nuttiness.
Blackberry Financiers (adapted from Bon Appetit May 2012)
Makes 24 small cakes
1/2 cup plus 5 tablespoons unsalted butter (learn how to brown butter here)
1 cup sliced almonds
1/2 cup all-purpose flour
1 1/2 cups powdered sugar; additional for dusting
5 large egg whites
Nonstick vegetable oil spray
2 cups fresh (or frozen, thawed) blackberries, halved
Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6–7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3–4 minutes.
Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups powdered sugar. Add egg whites; mix until smooth. Fold browned butter (but not the brown solids) into batter. DO AHEAD: Batter can be made 3 days ahead. Cover and chill.
Arrange a rack in middle of oven; preheat to 375°. Coat muffin cups with nonstick spray. Pour 1 generous Tbsp. batter into each prepared muffin cup. Top with 3–4 blackberry halves. Bake until cakes are golden brown and just cooked through, 15–16 minutes. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.