When we choose an ingredient and build a product around it, we also think of the various recipes it can become a part of. Then, our customers and patrons gobsmack us with their sheer creativity and show us a way or two or a hundred! about how to use our products. It makes us feel extremely special to know we had a part in creating something fresh, something new and something that was so delicious that it inspired new recipes.
Plum & Cherry Financier Recipe by-
Chef Naimita, Plant-Based Pastry Chef | Instagram ID: @naimitaj
Photo credit: Plum & Cherry Financier, by Chef Naimita
When Native Tongue sent me their newest Alubukhara Preserve, I was literally over the moon. They’re one of my favourite brands, because they highlight the local and indigenous flavours of India, and their preserves are highly addictive!
Here’s a mind-blowingly delicious Plum & Cherry Financier recipe which is not only vegan but refined sugar free. If you do make this, don’t forget to send me photos.
100g Native Tongue Alubukhara Preserve
20g coconut sugar
2 table spoons lemon juice
50ml vegetable oil
1tsp vanilla essence / 1/2 tsp extract
100g all purpose flour
50g almond flour
1.5 tsp baking powder
1/2 tsp baking soda
6-10 cherries (halved)
- Whisk in the all of the wet ingredients + sugar. Let Alubukhara Preserve chunks remain.
- Fold in the dry ingredients until you get a smooth batter.
- Pour into desired tins.
- Top with halved cherries and bake for 25-30 min at 160c.
- Dust cake with icing sugar and garnish with more preserve, cherries and chocolate ganache.
- Serve at room temperature.
A financier is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold, usually small rectangular loaves. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold.