It has been while since my last post as I have been working on a very exciting project – more to come. Meanwhile, I want to share a new cookbook by Marie Asselin, Simply Citrus. Marie is the blogger of Food Nouveau, and she lives in Quebec City, Canada. I first followed her on Instagram, and after looking around at her beautiful award-winning blog, I found that both share background in graphic design. It makes me so happy to know that food connects people of different backgrounds. When I received an email from Food Bloggers of Canada about her book launch, I didn’t hesitate to join to review the book. I love financiers, so I couldn’t wait to try and share the sesame kumquat financiers recipe.
This creative take on the classic French mini cake has a textbook texture underscored by the avor of nutty tahini and sweet-and- sour kumquats. If kumquats are off-season, you can substitute any citrus zest. The result will be different but delicious all the same.
- 24 kumquats*
- 1/4 cup (2 ounces) unsalted butter
- 1/4 cup tahini
- 3/4 cup almond our
- 1/2 cup all-purpose our
- 1/2 cup cane sugar or regular granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup toasted sesame seeds
- 1/2 teaspoon baking powder
- 5 egg whites (freshly separated, or from a carton)
- Slice off both ends of each kumquat. Thinly slice 6 kumquats, seeding as you go, and set aside. Seed and mince the remaining kumquats, and set aside separately.
- Set a rack in the upper third of the oven, and a second rack in the lower third. Preheat to 350°F. Generously grease 2 (12-cup) muffin pans.** Sprinkle with our and tap out the excess. Alternatively, you can line the muffin pans with parchment paper cups.
- Warm the butter and tahini together just until the butter is melted. Stir until combined.
- In a large bowl, whisk together the almond our, all-purpose our, granulated sugar, brown sugar, sesame seeds, and baking powder. Add the egg whites and whisk until fully incorporated and the mixture is thick and sticky. Whisk in the butter-tahini mixture. Fold in the minced kumquats.
- Drop 1 tablespoonful of dough into each prepared muf n cup. Arrange a few kumquat slices over each nancier. Place the rst pan on the upper rack and the second one on the lower rack. Bake for 16 minutes, swapping and rotating the pans halfway through, until the nanciers are golden brown around the edges. Let cool for 10 minutes in the pan. Run a sharp knife around each nancier and carefully pull them out of the pan. Transfer to a wire rack to cool completely.
- Financiers are at their very best when freshly baked, but you can refrigerate them in an airtight container for up to 3 days. Return to room temperature before eating.
*If you can’t find kumquats, substitute 1/4 cup finely grated zest of your choice: orange (about 2), mandarin (about 4), or clementines (about 6). If desired, you can top each financier with a very thin piece of fruit to decorate. **If you don’t have 2 muffin pans, prepare the nanciers in two batches. Simply cover and refrigerate the leftover batter in between batches and add a couple minutes to the baking time of the second batch. Alternatively, you can also use a 24-cup mini muffin pan.
The sesame and kumquats complement each other beautifully, and I love the crunch of the sesame seeds in the soft cakes. The bright citrus flavour cuts the intense nuttiness of the sesame, they are so delicious. The book has chapters in lemon, lime, orange, grapefruit, pomelo, kumquat, and yuzu, each showcasing the author’s creativity. The recipes are quite straightforward and approachable, which I like. I also love the beautiful photography, simple and bright. A citrus fan myself, I am excited to make other recipes like the coconut lemon bars. Simply Citrus launches today (March 6, 2018), and it is available where books are sold. Congratulations Marie, on your beautiful book!