Fig, Almond and Honey Financier

Ingredients

• 300 g Fresh figs (200 g for the compote, 2 whole figs for decoration, 3 additional figs for the financier)
• 45 ml Wildflower honey (≈3 tbsp, 2 tbsp for the compote, 1 tbsp for the batter)
• 5 ml Lemon juice (≈1 tsp)
• 30 g White sugar (To dissolve the pectin)
• 5 g Pectin (type “Pectin” or “Pectin Nach”) (To mix with the sugar before adding to the figs)
• 4 units Egg whites (At room temperature)
• 100 g Almond powder (Gives the moist texture to the financier)
• 80 g Powdered sugar (For the batter and finishing)
• 30 g Flour (T45 or T55) (Small amount for lightness)
• 100 g Unsalted butter (For the browned butter, at room temperature before incorporation)
• 2 g Baking powder (Approximately ½ tsp)
• 1 g Salt (Pinch)

Instructions

1. Prepare the pectin‑sugar mixture

   Mix the pectin with the white sugar in a small bowl to facilitate its dissolution in the compote.

   Time: PT2M

2. Cut the figs for the compote

   Wash the figs, remove the stems and cut them into large quarters. Reserve two whole figs for decoration.

   Time: PT5M

3. Cook the fig compote

   Place the fig quarters in a saucepan, add the honey, lemon juice and the pectin‑sugar mixture. Heat over low‑medium heat, stirring regularly for 6 minutes until the figs begin to break down.

   Time: PT6M

   Temperature: feu doux

4. Blend the compote

   Remove the saucepan from the heat and, using an immersion blender, blend the compote until smooth and slightly darker in texture.

   Time: PT2M

5. Let the compote cool slightly

   Let the compote rest for 5 minutes so it stays warm but workable for the next step.

   Time: PT5M

6. Prepare the browned butter

   Melt the unsalted butter in a saucepan over medium heat. As soon as it begins to sizzle and turn amber (the “butter song”), remove from heat, strain the solids and let cool to room temperature.

   Time: PT12M

   Temperature: feu moyen

7. Sift and mix the dry powders

   In a bowl, sift the almond powder, powdered sugar, flour, baking powder and salt. Whisk to obtain a homogeneous mixture.

   Time: PT2M

8. Incorporate the egg whites and honey

   Add the room‑temperature egg whites then the wildflower honey. Whisk until the batter is smooth.

   Time: PT2M

9. Add the cooled browned butter

   Pour the cooled browned butter (still liquid) into the batter and mix until fully incorporated. The butter should be at room temperature to avoid cooking the egg whites.

   Time: PT2M

10. Cut the remaining figs into quarters

    Cut the 3 reserved figs into smaller quarters to incorporate into the batter.

    Time: PT5M

11. Fill the mold and arrange the figs

    Lightly grease the 20 cm silicone mold. Pour the batter, then distribute the fig quarters in the batter, pressing them lightly with the spatula.

    Time: PT3M

12. Bake the financier

    Place the mold in the center of the pre‑heated 180 °C (fan‑forced) oven and bake for 30 minutes until the top is golden and a knife comes out clean.

    Time: PT30M

    Temperature: 180°C

13. Cool the cake

    Remove the financier from the oven and let cool on a rack at room temperature for 20 minutes before unmolding.

    Time: PT20M

14. Unmold and dust with powdered sugar

    Carefully unmold the financier, place it on a plate and generously dust with powdered sugar, avoiding the center where the compote layer will be placed.

    Time: PT5M

15. Prepare the fig compote layer

    On a board, lay a sheet of cling film, arrange the fig slices (2 mm thick) in a circle using the 14 cm ring. Pour the warm compote in the center, spread evenly and smooth the surface. Refrigerate for 2‑3 hours until set firm.

    Time: PT5M

16. Assemble the dessert

    Remove the compote layer from the film, place it in the center of the cooled financier and serve immediately or keep chilled until ready to eat.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g