Bourque Street Bakeoff (via National Post)

Amy Rosen did a little write up in the National Post yesterday regarding the Bakeoff I participated in this month.

Strawberry Financier recipe below:

Amy Rosen, National Post · Wednesday, Oct. 27, 2010

Two of my favourite things are judging people and stuffing my face, and last week I had the opportunity to do both at the exact same time when I was a judge at a Food Blogger Bakeoff to celebrate the release of Bourke Street Bakery, a fullcolour softcover cookbook put out by Paul Allam and David McGuinness, the bakers and owners of the famous Sydney (Australia) boulangerie of the same name.

The book is gorgeous, inspirational and mouth-watering, with detailed recipes ranging from spelt sourdough bread and brioche, to croissants, savoury tarts, biscuits (that’s what they call “cookies” over there), cakes and pies. Really, anything that you would ever want to know how to bake is in this book, and every recipe looks doable and delicious. But here’s the thing: Most are also time-consuming and take plenty of patience.

And that’s why I’ma cook and not a baker.

Luckily, there are a lot of enthusiastic bakers out there, including our contestants in the aforementioned Food Blogger Bake-off, which was held at the Drake Hotel in Toronto. Kristina Groeger, Andrea Toole, Stephanie Dickison and Joel Solish all chose recipes from Bourke Street Bakery to perfect and present to us judges, including chocolate cherry cookies, gingerbread, Kristina’s winning dish of pulled pork tarts and these easy financiers.



(Makes 12)

– 150 g (1½ cups) ground almonds

– 90 g all-purpose flour

– 240 g icing sugar, sifted

– 1 tsp baking powder

– 280 mL (about 8) egg whites

– 250 g unsalted butter, melted

– 6 strawberries, hulled and halved

1. Preheat the oven to 375F (190C). Lightly grease a standard ½cup 12-hole muffin tin with butter.

2. Put the ground almonds, flour, icing sugar and baking powder into a large mixing bowl. Add the egg whites, a little at a time, whisking well after each addition. Pour in the melted butter and whisk through until just combined.

3. Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier. Bake in the oven for 30 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool and serve.

-Amy Rosen is the food editor at Canadian House & Home magazine.

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One Response to Bourque Street Bakeoff (via National Post)

  1. Pingback: Pork, Apple and Braised Red Cabbage Pies « Put a Fork in it by Kristina Groeger

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