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Hazelnut Financier with Plum Compote and Creme Fraiche Recipe

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Hazelnut Financier with Plum Compote and Creme Fraiche
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Ingredients
17
Count
Nutrition
1338
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. One 10-inch springform or layer pan, buttered and the bottom lined with a disk of parchment or waxed paper, or 12 4-inch individual pans, buttered. Set a rack at the middle level of the oven and preheat to 350 degrees. Place the hazelnuts and 3/4 cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter in a medium saucepan over medium heat. Continue cooking the butter until it colors slightly, swirling the pan to color it evenly. Remove from heat and add the rum and vanilla extract. Set aside to cool slightly. In a clean, dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining 3/4 cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the hazelnut and butter mixtures into the egg whites, 1/3 at a time. Begin with the hazelnut mixture and end with the butter. Pour the batter into the prepared pan or pans. Smooth the top and sprinkle with the sliced or chopped hazelnuts. Bake the financier for about 50 minutes until well risen and golden, about 30 minutes for the individual cakes. The center of the cake should feel firm when pressed with the palm of the hand. Cool the financier briefly on a rack and remove pan and paper. If some of the hazelnuts on the surface fall off, replace them on the cake. Dust very lightly with confectioners' sugar.
  2. For the compote, rinse, pit and quarter plums. Combine sugar and lemon juice in a small pan and heat until sugar begins to melt. Stir occasionally until sugar turns to a deep amber caramel. Add butter and water carefully off heat to prevent splattering. Return to heat, bring to a boil and add plums. Simmer a minute or two, add cinnamon and cool. To serve, place a financier off center on a plate and spoon plum compote next to it. Top with Creme Fraiche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1338.23 Kcal (5603 kJ)
Calories from fat 949.34 Kcal
% Daily Value*
Total Fat 105.48g 162%
Cholesterol 252.11mg 84%
Sodium 30.96mg 1%
Potassium 828.93mg 18%
Total Carbs 100.65g 34%
Sugars 64.7g 259%
Dietary Fiber 8.46g 34%
Protein 7.15g 14%
Vitamin C 2mg 3%
Vitamin A 1.2mg 39%
Iron 1.9mg 10%
Calcium 90.3mg 9%
Amount Per 100 g
Calories 476.82 Kcal (1996 kJ)
Calories from fat 338.25 Kcal
% Daily Value*
Total Fat 37.58g 162%
Cholesterol 89.83mg 84%
Sodium 11.03mg 1%
Potassium 295.35mg 18%
Total Carbs 35.86g 34%
Sugars 23.05g 259%
Dietary Fiber 3.01g 34%
Protein 2.55g 14%
Vitamin C 0.7mg 3%
Vitamin A 0.4mg 39%
Iron 0.7mg 10%
Calcium 32.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.8
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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