To say I was dubious about making these was a major understatement. My concern wasn’t about the financiers, but rather the matcha. When I read through the participant’s blogs from last time, some folks thought they were pretty grassy. And of course myself, a matcha luddite, was thinking matcha was mate, the onerous, grassy South American tea that I tried in 4th grade at our International Festival.
Matcha is hard to find, and I really didn’t want to make a huge financial commitment to something I may not even like. I was preparing to find other ways to make these (maybe Earl Grey tea instead), when I finally found matcha in tea bag format in a little beachside grocery store. Still dubious, I figured that if I didn’t like it I could ship the tea to my mother and chuck the financiers. So I bought it. I went all in, figuring I had to know.
To be honest I did hedge my bets by adding chopped Callebaut white chocolate to the financiers in hopes of liking these a little. And I did have to mortar and pestle the tea leaves a little to grind them up finely. I didn’t even butter and flour the pan… I just PAM sprayed it, because why spend all that time when I won’t like them? I almost forgot to take them out of the oven, I was so lackadaisical about making these.
And then a curious thing happened. I liked them. And they weren’t grassy (well, to me anyway) (was it because I used the whole leaf vs some of the culinary grade powder that others used?) though they were speckled with the ground matcha leaves. The sugar in the cakes caramelized on the outside, but left a lovely soft cake-y center. I am glad I made these, for sure. I might even make these again, and I might even be convinced to try matcha in other desserts.