Matcha Financier with Black Sesame

In a small saucepan, add 100g of unsalted butter and melt over medium heat. When the bubbles become fine and you see light brown particles at the bottom, turn off the heat and strain to measure out 80g.

💡 Tip: If browned too much, the bitterness will overpower the matcha aroma. Stop when you smell a hazelnut-like fragrance.

About 8 min

In a bowl, combine powdered sugar, almond flour, cake flour, matcha, and salt, and be sure to sift them. In a separate bowl, lightly whisk the egg whites and mix in the honey.

💡 Tip: Matcha tends to clump, so be careful here. Sifting the dry ingredients twice will also enhance the green color of the baked goods.

About 8 min

Add the dry ingredients to the bowl with the egg whites and slowly mix from the center using a whisk. Once the flour is no longer visible, add the browned butter (80g) in three additions and mix in half of the black sesame seeds.

💡 Tip: This is not a dessert that requires a lot of air. The key to a moist texture is to stop mixing when it becomes glossy.

About 10 min

Cover the dough with plastic wrap and let it rest in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 190 degrees Celsius and lightly grease the mold with butter.

💡 Tip: Resting allows the flour and butter to blend, resulting in a smooth surface when baked. If you have time, you can extend this to 30 minutes.

About 22 min

Pipe the dough into the mold until it is 80% full and sprinkle the remaining black sesame seeds on top. Bake at 190 degrees Celsius for 4 minutes, then lower the temperature to 180 degrees Celsius and bake for an additional 10 to 12 minutes. Once the edges are colored, remove from the mold and let cool.

💡 Tip: Overbaking will dull the matcha color. Remove them when the center is puffed and the edges are a nice toasted color.

About 12 min