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Pumpkin, Sage and Parmesan Financiers

French pumpkin parmesan financiers, light savoury cakes. Delicious served as an aperitif or pre-dinner drinks over the holiday season.

pumpkin parmesan financiers recipe

These are also great with a bowl of steaming hot pumpkin and leek soup.

A Bit of Parisian History – Financiers

I’ve called them Financiers but the only resemblance to the sweet, traditional almond teacake is the oblong moulds used, which are also used by Ladurée in Paris for their financiers. These were the original shape of the teacake before Monsieur Lasne, a rather enterprising pastry chef in the Stock Exchange (la Bourse) area, had the gem of an idea by changing them to gold bar shapes in 1890 for his financial clientele. Recipes for financiers, including a chocolate-hazelnut one, are in Teatime in Paris!

Silicone moulds are my favourite, as there’s no need to grease them before baking and the cakes just fall out on to the cooling rack. They’re best in these financier moulds but you can use any little cake moulds that you have. The pumpkin parmesan financiers are a delicious change to holiday apéritif pre-dinner drinks and, even if they’re quick to make, they also freeze well so ideal for planning ahead.

Pumpkin financiers, French savoury cakes

Pumpkin Parmesan Financiers

pumpkin parmesan financiers

pumpkin financiers

Pumpkin Parmesan Financiers

Author: Jill Colonna
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course : Snack
Cuisine : French
Servings : 20 cakes

Description

A savoury version of the French buttery teacakes, made with pumpkin, sage and parmesan - perfect party food with festive drinks.

Ingredients

  • 150 g / 5oz pumpkin roughly chopped into small chunks
  • 1 tbsp sage finely chopped
  • 100 g / 3.5oz olive oil
  • 200 g / 7oz plain all-purpose flour
  • 1 tsp baking powder
  • 3 eggs
  • 100 g / 3.5oz semi-skimmed milk
  • 50 g block parmesan freshly grated
  • 1/2 tsp freshly grated nutmeg
  • 20 g / 0.75oz chopped walnuts optional

Instructions

  • 1. Preheat the oven to 180°C/160°C fan/360°F (gas 4). Put the pumpkin in a roasting tin with half of the sage and 2 tablespoons of the olive oil. Roast for 20 minutes then remove from oven to cool.
  • 2. Mix the flour and baking powder in a bowl then, using a balloon whisk, beat in the eggs, olive oil and milk until you have a smooth paste. Add the parmesan, nutmeg, the rest of the sage then gradually whisk in the pumpkin (it will break up with the whisk which is just perfect as it won’t be a purée but tiny bits) and walnuts, if using.
  • 3. Pour into financier silicone moulds (here I used traditional oblong shapes but you can use rectangular financier moulds – or madeleine moulds too) and bake for about 20 minutes until the cakes are golden brown.

Notes

Best served on the day but can also be frozen for up to a month to help you plan ahead for your holiday baking. Or prepare the batter the day before and bake when needed.

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Comments (12)

Missed this one, but not sure how! Yes, we all are still trying to comprehend such anger and hatred, but I don’t think we will ever understand and maybe that is a good thing.

I’m with David; those are such lovely molds! Your financiers look utterly perfect and I’m sure they were just the right addition to the pumpkin leek soup! Your family is very lucky!

Thanks Christina – always such lovely words. I think it’s the least I can do since I’m so lucky to have a family that’s healthy. These events make you appreciate what we have, don’t they?

I am so glad to hear Parisians are reopening and not letting terrorism take their hearts and souls. Such a strange and tragic world.

And, thank you, for continuing to nurture out souls and our appetites! These savor financiers look amazing. And I will be looking for silicone molds soon!

Thanks David. Yes, in Paris on Saturday night and it was heartening to see busy metros again, folk out enjoying life. I would thoroughly recommend silicone moulds – they are so easy to work with and hassle-free.

Love it! Will have to make these. Thanks Jill

Enjoy, Jean-Pierre x


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