Put the butter in a pot and heat until nicely browned. (Brown the butter as you like, but do not burn!)
Fill a bowl with water and soak the bottom of the butter-filled pan to stop immediately stop the butter from heating.
Put the egg whites and granulated sugar in a bowl and stir lightly. Heat in a microwave for 1 minute (warm the mixture a little).
Mix the ◎ dry ingredients and sift into the heated bowl.
Rotate the bowl with one of your hands and fold in with a whisk to combine the mixture (do not mix vigorously).
By dripping through a plastic spatula, add the browned butter including the brown bits into Step 5. Fold in like you did at Step 5.
Cover with cling film and leave the combined batter to rest for 2 hours (in a cool place).
Thinly grease the mold with butter and dust with plain flour. Shake off the excess (this is important).
Pour the batter into the mold and give a couple of sharp taps to let excess air out. Bake in an oven heated to 160°C for 50 minutes.
After finished baking, remove the cake from the mold straightaway. Leave to cool in a cool place. After cooled wrap in cling film and it's done.
This is made with the recipe halved, using a slim poundcake mold. Bake at 160°C for 25 minutes.
Story Behind this Recipe
I wanted to make financiers but I didn't have the molds. I wondered if I could make it in a poundcake mold.
-My oven is a gas oven. Adjust the time and temperature if necessary according to your oven at home. -You do not have to use Italian almond flour, but it will give a good flavour. -After it cools, do not leave as it is too long. Wrap in cling film straight away to keep it moist.