I’m not used to being at a loose end. With Singapore at Dorscon Orange because of Covid19, my leave has been cancelled, travel curtailed and a whole swath of events wiped off my calendar. And though we still run clinics, numbers are down as patients stay away from the hospitals. This is the first time I have actually appreciated what it means to be working part time – I really have time off on the days I don’t work and am not juggling a train of meetings from morning till night. I’m not sure that I’ve been using my time more constructively as I have been catching up a lot of reading and just got back to rereading earlier volumes of CJ Cherryh’s Foreigner series. There are 20 over books so this should take me some time to get through.
But I actually took 15 minutes time to google for courses I could do to use up my skills future credits (this is a sum set aside for Singaporeans to pursue skills improvement). I didn’t want to do cooking courses because nothing excited me (heck I can read a recipe), I didn’t want to do a sewing course because I would never survive doing it. I am not great on crafts that need more than 2 hours of attention. I actually considered doing an excel course because pivot tables have always stumped me…but by that time I decided I was too tired to organize the course because my schedule was still rather iffy as I could be called back anytime to hospital to work.
So instead of faffing around I decided to get down to some baking. I decided to make financiers, which are a French cake that is mostly almond flour based. I love matcha (green tea) anything and so I figured I would make matcha financiers. David Leibovitz also has an amazing brown butter financier recipe and I figured I would modify this to be keto friendly. I subbed coconut flour for the flour component of his recipe, and added a shade more butter because coconut flour absorbs a lot of fluid and tends to dry out cake textures.
This is a really happy little cake. If you don’t have a financier pan, cupcake pans would work as well. The matcha and brown butter was a marriage made in heaven. Unfortunately the financiers disappeared before tea time – I always thought these would make a perfect afternoon snack. Ah well, tant pis, I can always make a batch tomorrow!
Low Carb Matcha Financiers
- 1 1/4 cup of almond flour
- 3 tbsp coconut flour
- 3/4 cup sugar substitute
- 3/4 tbsp matcha (green tea) powder
- 110g butter
- 4 egg whites
- Preheat the oven to 180 deg C.
- In a saucepan, brown the butter over low heat. This needs minimal stirring; I swirled the butter in the pan to allow even heating. The butter is probably done when the solids at the base are browned and the colour of the butter liquid is golden-colored.
- Mix the almond flour, coconut flour, sugar substitute and matcha powder in a large bowl.
- Pour about 80g of browned butter into the dry ingredients. I tried to avoid the brown solids but it’s ok to have some mixed in. Mix well.
- Add the egg whites in and stir through.
- Liberally the financier or cupcake pan that you are using. Alternatively use an oil spray (I used avocado oil spray).
- Spoon the cake batter into the pan, filling not more than halfway up the sides of the financier moulds.
- Carefully take the pan and tap sharply on the kitchen counter to even out the batter. Bake for 18 minutes.
- Remove the pan and allow the financiers to cool in the pan. Carefully unmould and serve with a cup of coffee or tea!