If you are a fan of financiers and sesame, you are going to LOVE these sesame kumquat financiers. I think I might like these even more than plain financiers. The sesame flavour is fantastic and so great paired with cute orange kumquats.
Every recipe I tried from Marie Asselin's book Simply Citrus (Amazon) was fun and unique, but I think these sesame kumquat financiers might be my top pick (page 118). You know I am a huge fan of financiers and I love to bake them because they are so versatile, allowing you to incorporate so many different dry ingredients, alternative flours, and even fresh fruit. If sesame and kumquats aren't your thing, you have other options for financiers where you can either add to the base recipe or make some careful baking substitutions:
- add golden kiwis and shredded coconut to make kiwi coconut financiers
- top classic financiers with summer berries to make berry financiers
- replace the flour with chestnut flour to make gluten-free cranberry chestnut financiers
- replace the ground almond with ground pistachios and replace all-purpose flour with rice flour to make gluten-free pistachio financiers
I tested this sesame kumquat financiers recipe both with and without the kumquats, and of course, the recipe works both ways, but the kumquats are such a treat in these little tea cakes. Don't be fooled: the kumquats don't just make a cute little garnish. They add so much flavour, a deeply orange taste because you use the whole fruit, which balances out the sweet sesame in these cakes. I won't tell you how many I scarfed while typing up this post. So good!
The beauty of kumquats is that you can eat the whole fruit, skin and all. Give it a try during the winter months when they're in season. Some do have seeds, so you should slice them open to remove them before blending them into a cake batter or garnishing cakes. You can also candy kumquats.
To bake these financiers, use a muffin pan and take the time to prepare the muffin pan properly before dividing the batter between the cups because financiers are high in sugar and can stick to cake pans. You can either butter and flour the cups of the muffin pan or you can use parchment paper liners.
You can buy a copy of Marie Asselin's book Simply Citrus on Amazon and be sure to follow her blog, Food Nouveau.
Sesame kumquat financiers
- 24 (24) kumquats*
- 58 grams (¼ cup) unsalted butter
- 60 grams (¼ cup) tahini (sesame butter)
- 85 grams (¾ cups) ground almonds, or finely ground almonds
- 63 grams (½ cup) bleached all-purpose flour
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) light brown sugar
- 40 grams (¼ cup) toasted sesame seeds
- ½ teaspoon (½ teaspoon) baking powder
- 5 (5) large egg white(s), freshly separated, or from a carton
- Slice off both ends of each kumquat. Thinly slice 6 kumquats, seeding as you go, and set aside. Seed and mince the remaining kumquats, and set aside separately.
- Set a rack in the upper third of the oven, and a second rack in the lower third. Preheat to 350°F. Generously grease 2 (12-cup) muffin pans.** Sprinkle with flour and tap out the excess. Alternatively, you can line the muffin pans with parchment paper cups.
- Warm the butter and tahini together just until the butter is melted. Stir until combined.
- In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, brown sugar, sesame seeds, and baking powder. Add the egg whites and whisk until fully incorporated and the mixture is thick and sticky. Whisk in the butter-tahini mixture. Fold in the minced kumquats.
- Drop 1 tablespoonful of dough into each prepared muffin cup. Arrange a few kumquat slices over each financier. Place the first pan on the upper rack and the second one on the lower rack. Bake for 16 minutes, swapping and rotating the pans halfway through, until the financiers are golden brown around the edges. Let cool for 10 minutes in the pan. Run a sharp knife around each financier and carefully pull them out of the pan. Transfer to a wire rack to cool completely.
- Financiers are at their very best when freshly baked, but you can refrigerate them in an airtight container for up to 3 days. Return to room temperature before eating.
Gibbs Smith and Marie Asselin offered me a copy of Simply Citrus, as I was a recipe tester of the book. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Please note this post contains affiliate links to Amazon. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.
LJ Stubbs says
This book looks delightful.
My favourite thing to make with citrus fruits is a lovely lemon pudding cake.
I really enjoy making (and eating!) lemon loaf - I am simple girl, who likes simple things! Thanks for the chance - this looks like a beautiful book !!
I love that the book includes both number of citrus and the mass/volume! That is so helpful. Although, I usually err on the side of more rather than less. 😉
My favourite thing to make with citrus fruits are upside down cakes! They look so impressive, especially with blood oranges.
I loved those Coconut Lemon Bars that you mentioned. I made them twice already. The financiers look and sound delicious also. I am really intrigued by the pairing of sesames and kumquats.
I saw you mentioned in the acknowledgements of the book also 🙂 really cool.
PS. Please do not count this comment as an entry to the giveaway. I already have my own copy so I don't want to take it away from someone else by entering.
Bernice Hill says
Not entering the giveaway...I own a copy and it is wonderful!
I just wanted to say that I came across a good sale on kumquats the other day (how often does one say that phrase?) and I was going to buy some but assumed I wouldn't be able to find the recipe I had in mind for them. Of course! It was Marie's book. ugh. Don't you hate that?!
[email protected] says
I love citrus but I am LIME crazy! And am a huge fan of it in sweet or savory. But a few years ago, I created a lime gingerbread square that is my fave. I only make it at Christmas, as making it more often would only spell d-a-n-g-e-r! This cookbook seems right up my alley and I really hope to win it!
My favorite thing to make with citrus is Greek Chicken.
Leanne | Crumb Top Baking says
I love cooking and baking with citrus, so I definitely need to add this cookbook to my collection. These financiers look amazing, but I'm still drooling over those coconut lemon bars you mentioned! They sound incredible and perfect for the spring baking season!
Thru my childhood, my dad would make an orange chiffon cake for birthdays and just the memory brings a smile to my face. I have his recipe and I cannot make it as good as his!!!
Nadia Murray says
I love citrus, especially lemons, in both sweet and savory dishes, so it is a hard choice. Luckily, here in California we can grow them so I almost always have them available. If I had to choose one it would be lemon bars, with lemon pound cake a close second. I have many citrus cookbooks and would love to add this one to my collection!
PS I have an abundance of kumquats right now and will be making the financiers.
Christine Victorsen says
Lemon Bars are my favorite citrus baked good!