Financier cakes are lovely little rectangular cakes for tea time. It’s usually made with whisked egg whites. But running out of eggs and having tofu, I tried this variation replacing the eggs by soft tofu and so reducing the fat too. Result : a good low-fat option for sweet spongy cakes with the inconvenient of having to be consumed quickly (within the day is better) to keep a nice texture. The ordinal recipe can be kept longer.
Green tea (matcha) financier cakes – egg-free
- 200g/7oz soft tofu
- 150g/5,3oz icing sugar
- 25g/0,9oz butter
- 50g/1,8oz all-purpose flour
- 80g/2,8oz almond powder
- 1 teaspoon of green tea powder (matcha)
- 1 pinch of salt
Preheat the oven to 180°C/350°F.
In a robot, mix the soft tofu, almond powder , flour, tea matcha and salt. Melt the butter and add it to the preparation. Mix again.
Pour the preparation in financier mold – I use silicon mold so I don’t need to grease it.
Cook for 25-30 minutes.