Recipe for Matcha & Yuzu Financiers

Our matcha and yuzu financiers put a Japanese twist on this French classic. Browned butter adds toasty notes, balanced by the bitterness of the matcha. Yuzu brings a fresh, tangy touch that brightens the whole dish, resulting in a cake that’s melt-in-your-mouth, light, and full of flavor.

Author

iRASSHAi

Prep Time

15 minutes

Cooking Time

15 minutes

Servings

12

Ingredients

• 100 g unsalted butter
• 80 g almond flour
• 100 g powdered sugar
• 30 g flour
• 4 egg whites (≈ 120 g)
• 2 level teaspoons of baking-grade matcha
• Finely grated zest of 1 yuzu (or 1 teaspoon of yuzu juice)
• 1 pinch salt

Directions

1. Browned butter
2. Melt the butter over medium heat until it turns a light brown color.
3. Strain and let cool.
4. Sift together: powdered sugar, almond flour, all-purpose flour, and matcha.
5. Add a pinch of salt.
6. Add the unwhipped egg whites. Gently fold them in.
7. Stir in the warm butter.
8. Add the yuzu zest or juice.
9. If desired, add the black sesame seeds.
10. Let the dough rest in the refrigerator for 30 minutes (this improves the texture and rise).
11. Preheat the oven to 180°C (conventional oven).
12. Fill the financier molds 3/4 full.
13. Bake for 12 to 15 minutes: the edges should be golden brown, and the center should still be slightly soft.
14. Remove from the pan after 5 minutes.