How To Bake A Delicious, Easy Summer Cake


Submitted by staff on Mon, 08/15/2011 - 10:48

Check out this video of Chef Toni Lynn Dickinson's step-by-step instructions on making Financiers, a type of little cake. These are adorable, easy to make, and absolutely delicious (we should know, we had a few ourselves). She also gives you a quick and easy sorbet recipe as well! Enjoy!

Video Editor: Marie Hankinson

Here's the recipe courtesy of the International Culinary Center

Financier

  

Ingredients

  • 125 grams or 4 ½ oz. All Purpose flour
  • 125 grams or 4 ½ oz. Nut flour or Dessicated (dry unsweetened) coconut
  • 280 grams or 10 oz. Confectioners sugar
  • 300 grams or 10 ½ oz. Beurre Noisette (nutty butter, instructions below)
  • 10 egg whites
  • Canned Pineapple Rings   

  Method

Preheat oven to 350 degrees.

Mix flour, coconut and confectioners sugar together.

Make beurre noisette by bringing regular butter to boil until butter browns.

Add to dry ingredients and mix.

Let cool for about ten minutes.

Add egg whites.

Mix well and pour batter into Teflon lined molds or small baking molds lightly sprayed with non-stick cooking spray. Fill mold up to 2/3rds.

Top with pineapple ring.

Bake in preheated 350 degree oven for 15 minutes or until deep golden brown. 

Top with fruit, berries, or nuts.

 Note: Cake can also be baked in a shallow sheet pan and cut to size.

 

  

Quick Easy Sorbet

  

Ingredients

 

Sorbet base:

  •  2 ½ cup water
  •  1 cup sugar                    

Sorbet flavor:

  • Your choice of herb OR 1/2 cup fruit purée

Method

Combine water and sugar together in a sauce pot.

Bring mixture to a boil.

At this point you can add herbs for a sweet savory sorbet.

                                         OR


Add ½ cup fruit puree to 1 ½ cup sorbet base.

Adjust sweetness by adding a little lemon juice.

Place sorbet in a shallow container and put in the freezer.

Once frozen use a spoon or ice cream scoop to portion the sorbet.