This recipe originates from France, where these mini-cakes are called financiers because the rectangular tins they are baked in make them resemble bars of gold. These mini-cakes are baked round with papaya providing the look of gold.
1/2 cup unsalted butter
4 egg whites, at room temperature
1/3 cup almond meal
1/4 cup corn flour
1/4 cup shredded coconut
3/4 cup confectioners' (powdered) sugar
36 small pieces Caribbean Red papaya, about 1 cup
Preheat oven to 325°.
Line muffin pans with cupcake liners or coat with nonstick spray.
Melt the butter over low heat and then cool.
In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks.
In a food processor, combine the almond meal, corn flour, shredded coconut and sugar. Pulse until texture is fine.
Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir.
Spoon the batter into the muffin tins and put into the oven.
After 20 minutes, top each with 3 pieces of papaya.
Bake until golden, about 30 minutes. Cool on a wire rack.
Serve at room temperature. Can be stored in an airtight container for 3 to 4 days.
Makes 12 muffin-sized cakes.
Prep time: 30 minutes (excluding baking and cooling time)
Carribean Red Papaya Fruit Facts