There are lots of recipes that say you should, not stiff but a soft peak is what I do. These are my favourite cakes still playing with the ingredients, you can use just about any nut flour, Hazelnut is worth a try.

Thanks,

Agata, a beginner Baker from Ireland

Substitute with banana or ground chia seeds and water, 1 tbl chia+2 tbl water = binding power of 1 egg.
As for pressure cooking, it may affect the cakes ability to rise and form a brown crust but should in the least cook and kill and harmful pathogens in the batter

I sprinkled chopped, salted pistachios on top. It was delish.

Sorry, we do not have any experience with the pressure cooker and baking the recipe like this. If you want to make an egg-less version you need to use a form of egg substitute. There are many possibilities, but you need to find the right one for this recipe. We cannot really advice you on this, but there is a lot of info on this subject to ‘google’.

Hi Winnie,
Yes that is no problem, we would suggest if possible a combination with almond flour because the hazelnut flavor can be quite intense, but that is also a personal taste of course.

Hope it will be great!

Can I substitute the ground almond with ground hazelnut?

Hello Maria Luiza,
Yes, that is possible, though the almond taste and texture plays a key roll in the end result of the financier. We cannot tell you from experience what would work best, nor do we know what you still have left as a possible substitute.
But you can find many helpful suggestions on this page:
www.quora.com/What-…mond-flour

Hope you will still be able to bake delicious financiers and other nice things to keep yourself busy and bring joy to others in these difficult times.

All the best and stay safe!
Ed & Marieke
Weekend Bakers

Thank you

Thank you Jaime, we love that adaptation. Everybody wants to cut down on sugar, so we and most definitely other bakers will want to experiment with this too.

Enjoy your baking and sharing,
Ed& Marieke

Although, I have reduced the icing sugar to 100g and added 1 tsp of salt. The salt really brings out the nutty flavour from the browned butter 🙂 Thanks again!

Hello Trish,
We cannot really advice you on this one from our own experience. We think we would try the muffin pan first and depending on the amount per financier, you might want to adjust the baking time and always keep an eye on them during baking. Make sure to grease your muffin pan well.

Hope it will be good!

Hi Kylie,
Great to read your lovely comment. And thank you for sharing your ideas and experience. Especially with the addition of white chocolate, it is indeed a good idea to cut back on the sugar.
The roasted almonds are wonderful and will only add more to the flavor, bought almond flour can be ‘blander’.

Enjoy your baking and eating together!

We doubled the whole recipe, all amounts except for sugar (250g instead of 300g and still could have put in less). We’ve added fresh raspberries and white chocolate bits- yum! And one time, ran out of almond flour so my daughter used our blender to crush roasted almonds for the remaining amount and it worked a treat.

Thanks again- happy cooking everyone 😊