Published

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.

From the market

You might also like

Comments (12)

The world in mourning the tragic losses in Paris.Thinking of you and your homeland. I’m glad you are all carrying on—your savory financiers are a bit of sunshine during this sad time. xo

Thank you Liz. Sad times indeed and yes, we have to carry on. We can’t let fear take over. Yesterday was so quiet around the Eiffel Tower but Paris is full of police and army and feels so re-assuring.

Jill – It was good to see your post this morning. I am happy to hear you and your family are safe. My heart breaks with sorrow for those suffering losses from this senseless attack on Paris. This recipe looks delicious. I can’t wait to try it. We will raise a glass to the City of Love as we enjoy your financiers.
XO
Cheryl

Thanks so much Cheryl. It seems so strange to try continuing our ‘normal’ lives after such events but we have to. Hugs x

Thanks for the recipe for these dangerous treats… I can feel my waistline expanding.
Thank you for posting with all that is going on in Paris. Hope that you and yours are all safe.

Thanks Lili – they’re actually light little treats, as long as it stops at 2 or 3 …
Yes, we have heavy hearts for Paris. Hard to take it all in.


Post a comment

Thank you for taking the time to comment. Your email address will not be published. I love hearing from you about the recipes, the articles and your ideas for future posts.

Recipe Rating




* Required fields