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| ¡üInstructions |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, add sugar to butter and cream together. (Photo #1)
Stir in beaten eggs, little by little, and blend well.
Fold in flour and blend. (Photo #2)
Transfer the batter into small rectangular molds (such as ¡Èfinancier¡É molds) up to 9/10 full. (Photo #3)
Bake in a preheated oven or a toaster oven at 180 ¡ëC (356 ¡ëF) for about 15 minutes until golden.
As soon as removing the cakes from the oven, lightly brush the surfaces with sugar syrup. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
6 ¡Èfinancier¡É molds |
0kcal |
40 minutes |
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| butter |
70g |
| sugar |
60g |
| whole egg |
100g |
| cake flour |
70g |
| sugar syrup |
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¡ÚPreparation¡Û
- Allow butter to soften at room temperature.
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