With only a few days to go until Valentine’s Day, this post is dedicated to love (and foolproof raspberry financiers that will definitely get Cupid’s stamp of approval!)
“Love is a force more formidable than any other. It is invisible—it cannot be seen or measured, yet it is powerful enough to transform you in a moment, and offer you more joy than any material possession could.” – Barbara de Angelis
This year, Hubby and I will have spent the past 20 years together, being married for 16 of those 20 years! (I wish you can see the goofy grin on my face, or how much I swelled with pride when I typed that!) Twenty years is a long time; but then again, our parents have been married for over 40 and 50 years respectively, so we have some way to go. I think what really makes it hard to believe is that I still feel like I am still in my 20’s! My age issues aside, it has been the most rewarding, amazing and special ride through life with Hubby thus far and the best part is that this is just the beginning!
We were young when we met; I was in my last year of school and hubby just started his career. I remember phoning my best friend after our first date (Hubby cooked for me – all I had to do was chop a tomato, but I was petrified! My cooking skills at that stage were limited to burning sausage in a pan and making cupcakes in the microwave!). When she picked up the phone I told her “I met my husband tonight”… and I wasn’t wrong!
The best part about getting married at an early age was that we could really evolve together as a couple. I look back to where we started and I am amazed at how much we’ve grown and changed over the years. All the things we’ve experienced. What we’ve managed to achieve. Yes, we also argue, have disagreements and have fights. But our relationship is based on respect for one another and our love always carries us through.
Hubby is my partner in crime. (As I’m typing here, he is busy editing the photos for this post – not knowing I’m writing about him!) He is my biggest supporter. My strength, my motivation, my inspiration. He is the yin to my yang; my better half! And I am thankful everyday for being able to call him MY Hubby!
I love you to the moon and back, J!
“If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you.” – Winnie the Pooh
While we don’t only wait for Valentine’s Day to show each other some love, it does provide us with an excuse to introduce an extra bit of romance! We normally don’t go out and will typically do something nice at home or otherwise go out for a picnic in a really beautiful setting. So therefore my recommendation for you this Valentine’s Day is to keep it simple! Why don’t you show the special person in your life just how much you care by making them something delicious yourself? And if you feel the same trepidation as what I did at the prospect of chopping a tomato, don’t fear!
Raspberry financiers are so easy to make and they totally look (and taste!) the Valentine part. These French little cakes, made with almond flour, are light and airy and the berries provide a lovely bit of tartness to balance out the sweetness of these little cakes. It is soooo easy to make so there is no way that you won’t get this right! It is also quick to prepare and bake, leaving you lots of time to spend with the one you love!
This is a really easy recipe to make. Note that you do require either a financier mould or a small loaf tin. I used a small loaf tin and it turned out great! Depending on the size of your moulds, you should get 6 to 8 financiers from this recipe.
- 50g almond powder
- 50g flour
- 100g sugar
- 75g butter
- 250g raspberries
- 4 egg whites
- ½ tsp vanilla extract
- 1 pinch of salt
- Step 1 Pre-heat your oven to 200°C.
- Step 2 Butter the moulds thoroughly to ensure your cakes will turn out easy.
- Step 3 In a bowl, mix the almond powder, flour, sugar and vanilla essence.
- Step 4 In a different bowl, add egg whites (making sure not to get any bits of yellow into the whites) and a pinch of salt. Beat the until stiff peaks are formed.
- Step 5 Place the butter in a pan over high heat. Boil the butter until it gets a brown colour and starts to smell nutty. Take the butter off the heat and pour it into a bowl through a sieve to remove the brown bits of milk solids which formed while the butter was browning. Let it cool for a minute.
- Step 6 Add the beaten egg whites to the flour and mix through lightly.
- Step 7 Add the butter to the mixture and mix through.
- Step 8 Pour the mixture in the moulds, filling it about half way, and add two raspberries per financier.
- Step 9 Bake for 15 minutes until golden.
- Step 10 Turn the financiers out on to a cooling rack and leave to cool.