Ever since writing my last post about poached peaches in sparkling wine, we are having splendid summery weather, almost as if the Universe could hear me moaning about the time flying by and was kind enough to make sure the remaining weeks will be scortchiooooo! Let’s hope I didn’t just jinx it!
So this is another recipe with the use of booze! OK,very, very small amount of booze, but it will make a huge difference, trust me! The original recipe was found in Delicious Magazine but it wasn’t vegan, so being a kitchen enthusiast that I am, I’ve experimented again with aquafaba, and once again, the results did not disappoint!
If you are still unaware of what aquafaba is and how to use it, please read some of my previous posts where I’ve successfully replaced eggs or egg whites with this magic liquid, here are the links to some of them: the fluffiest pancakes everrr , croquettes with sauerkraut and mushrooms, or berry pavlovas.
I’m yet to master making macaroons with it, I’ve tried twice so far, and the results were…hmmm…let’s just say ‘unphotogenic’. But other than that, it worked perfectly fine in my culinary experiments so far! And before you ask, no, you can not taste aquafaba in the cakes.
In order to have perfectly shaped financiers (they meant to resemble bars of gold), you will need special financiers tin, which is shaped in small rectangles, but as you can see, I did not have such thing (until Thursday this week, when 2 shiny tins arrived to my door), so using small muffin tins will also work.
You do not need to know that since these photos were taken, I’ve baked them twice again, with the success of destroying the cakes within minutes (OK, the other half helped, but it was mainly my doings), they are that good!!!
These raspberry and rose financiers are super light and soft inside, with this slightly crispy and crunchy coating on the outside, plus they are loaded with juicy and boozy raspberries! What’s not to love?!?
By soaking raspberries in some rose wine, you ensure they stay juicy and will be full of wonderful, delicate and gorgeous flavor, plus they will not burn while baking (I did one version without soaking them, and the raspberries did burn slightly on the top). However, if you prefer to make them without using booze, you can also soak them in some water with sugar, flavored with spices that tickle your fancy.
Using wine to soak them in have another huge benefit. You are left with some spare wine. And this is why I love to cook with booze, there are always some leftovers…
If you are non- vegan and would like to try more traditional version of these beautiful, light and soft raspberry and rose financiers, you can use whites of 3 eggs (rather than aquafaba) and just an ordinary, no salt butter (I’ve used vegan butter or vegan spread in my recipe). They will taste awesome either way!!!
- 1 1/2 cup rose wine
- 1 cup raspberries
- 400 ml aquafaba
- 3/4 cup butter
- 1 1/3 cup icing sugar
- 1/2 cup ground almonds
- 1/2 cup plain flour
Prepare raspberries couple of hours before. Place them in a small bowl with rose wine and set aside.
Put the butter in a pan and melt on a small heat until it's light brown, but don't let it burn. Set aside to cool.
Using the electric hand mixer, start beating aquafaba liquid until medium- soft peaks will form, it should take about 8- 10 minutes.
In a separate bowl mix together ground almonds, flour and icing sugar.
Gently fold the dry mix into aquafaba and mix with spoon in a figure- of- eight motion, add the melted butter and stir until smooth. Put the batter in a fridge for about an hour.
Drain the excessive liquid from raspberries and fill your financiers tins half way with batter then drop couple of rose soaked raspberries on top of each.
Bake for 25 minutes, then let them cool for about 10 minutes before dusting with icing sugar.