Thursday, February 10, 2011

Matcha Pumpkin Seed Financiers


Natalie from Vin de Peche passed us a Stylish Blogger Award. So now we have to share 7 things you might not know about us. Where to start from?

  1. I've started to write the “about us” page maybe 4 months ago and since then I've written only one sentence. Our friend Nicky, who is a pro photographer took us some super good shots especially on this occasion. Maybe I'm too lazy and need a serious kick :)
  2. The thing that makes me extremely nervous about blogging is taking photos with this crappy camera of ours. I always tend to burn the photos, but you already know that. 
  3. My dream is to attend the 6 month French pastry art program at ENSP in Yssingeaux, France. Hope it'll come true one day.
  4. Ivan is driving me nuts with his crazy culinary experiments. Right now we have 5 types of mayonnaise + one meatonnaise in the fridge.
  5. I'm driving Ivan nuts every time he starts explaining some technical information and I'm not listening.
  6. Aromatherapy is my hobby and I'm making all my cosmetics at home. I'm seriously thinking to start another blog about that to have someone to discuss it with. I've even reserved a blog name - Weedy Mead.
  7. Our biggest culinary failure is making white brine cheese. Fingers crossed. Our sixth attempt is maturing and will be ready for tasting very soon. Hope it will be eatable.

I told you we have many types of mayonnaise in the fridge, meaning we have many egg whites left. So we are making an egg whites based recipe. The most of all I like the colour. Green was the desired colour we wanted to achieve in the matcha black sesame entremet we did for the DB challenge last month, but it wasn't green enough, neither black. However it was delicious, although pale.

This time we've used pumpkin seeds flour, which is green but we've reinforced it with some macha powder. And here's the vibrant green result, which I'm so proud of.


Matcha Pumpkin Seed Financiers Recipe:
Makes 6
  • 65 gr egg whites, room temperature;
  • 25 gr almond meal;
  • 30 gr pumpkin seed flour;
  • 30 gr confectioners' sugar;
  • 15 gr granulated sugar;
  • 50 gr butter;
  • 7 gr matcha powder;
  • candied orange and/or lemon peel.
Note: Pumpkin seed flour is a byproduct of pumpkin seeds oil making, where the seeds are defatted and ground to a fine powder. It's colour is naturally green.

In a small saucepan brown the butter. Strain it into a small bowl and leave to cool.

In a separate bowl combine together almond meal, pumpkin seed flour, confectioners' sugar and matcha powder.

Beat egg whites and granulated sugar to glossy peaks. Fold in the dry ingredients, then fold in the browned butter. Divide the batter amongst 6 silicone moulds. Top with a slice of candied orange/lemon peel. Place in the fridge for half an hour. Meanwhile preheat the oven to 180º C. Bake for 18 – 20 minutes or until done.

For more sweets go to Lisa's event Sweets for a Saturday. And for inspiration for seasonal recipes go to Brittany's Seasonal Sunday.


15 comments:

  1. "Aromatherapy is my hobby and I'm making all my cosmetics at home. I'm seriously thinking to start another blog about that to have someone to discuss it with. I've even reserved a blog name - Weedy Mead."

    Please do.

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  2. These not only look yummy, but they are works of art. I'm in awe! xoxo

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  3. How neat to find out more about you. Your financiers look amazingly good. I hope you'll come by and link them up to Sweets for a Saturday #4. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html

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  4. Oh my gosh!! I love that these are naturally gluten free!
    Such a great recipe.

    Wanted to invite you to share it at a weekly event I host titled Seasonal Sundays! These fit the theme perfectly.

    -Brittany-

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  5. They look beautiful! I've never thought about using pumpkin seeds for flour in baking. I also love how it's gluten free!

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  6. These cakes look delicious and yummy! Love the color contrast on the cakes too.

    Amy
    http://utry.it

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  7. @ withoutadornment, the pumpkin seeds flour used here, isn't the same as ground seeds, it's a byproduct of pumkin seeds oil making and it's defatted.

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  8. Why is the about page so hard to write? I have so many versions of mine in drafts! So lovely to discover more about you in this post - as well as the amazing food.

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  9. I don't know, Sally. Maybe I have to fix a deadline for writing it. Otherwise I'll keep postponing it for ever.

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  10. My first time here and i absolutely enjoyed the visit. You have a great blog!
    I'll be back often to see what you're up to!

    I think your photos are great btw.

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  11. Zen, we are so flattered! We are great fans of your blog! :)

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  12. This is such a lovely idea. Ice never heard of pumpkin seed flour either. I bet it gives a lovely nutty flavour to your beautiful financiers too!

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  13. I love the idea of macha with pumpkin seed flour. I bet they are super tasty. Not sure about the meatonnaise though ;)

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  14. Can you provide the source for where you purchased the pumpkin seed flour? I am very interested in working with this. dltegel@aol.com

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  15. Of course I can, but I doubt it would be of any help, since we live in Bulgaria. Here it could be found in almost every health and organic shop. Pumpkin seed flour is a by-product of the pumpkin seed oil production.
    I don't know where you live, but I'm sure this flour could be found in USA, since I've seen it in other bloggers' recipes.

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