Gofio is a unique flour, a blend of cornmeal and roasted wheat flour, with a very ancient history. Traditionally used in creams or as a thickening base for desserts, Gofio has, through roasting, lost much of gluten’s sticky and binding properties.

Here’s an attempt to make it replace traditional wheat flour in a Financier batter.

Gofio brings a pronounced smoky flavor, taking the Financier out of its comfort zone. The usual vanilla and sugary notes give way to more rustic, bitter tones hinting of seeds and nuts, creating an experience as striking as a rendezvous in Andalusia.

For 12 tartlet-sized Financiers:

• 120g Gofio flour
• 150g almond powder
• 170g cane sugar
• 250g butter
• 7 egg whites

For topping, at least:

• 60g raspberries
• 20g shelled green pistachios
• 10g shelled sunflower seeds

Feel free to be more generous with the toppings.

The preparation of the Financier batter is straightforward:

Mix the dry ingredients, whip the egg whites until stiff, and gently fold the dry ingredients into the whites. Gradually incorporate the melted butter (warm, not hot).

Top with raspberries, seeds, and pistachios.

Bake for 25 minutes at 180°C ( for a fan-assisted oven).