Equipment: mini tart of bundt pan with 12 molds. (Beatrice used one with 8 molds.) I adjusted the bake time for my pan since the cakes are smaller in size. Note that 12 molds took about 15 minutes. 

*These directions are in my own words.*

Tips:

I skipped the step of using vanilla bean and infusing it in the butter. Instead I just added a teaspoon of vanilla. 

I used millet flour instead of quinoa flour. 

The powdered sugar did not want to go through my sifter very easily, so at one point I was tapping it with a spoon. However, sifting is important because there are little balls of powdered sugar that did not want to break down and needed to be removed from the sifter. 

Preheat the oven to 375 degrees fahrenheit. 

Butter the molds and coat them in rice flour. 

Tip: When buttering the molds, put a small plastic bag around your hand and then scoop some butter into the bag. The bag will glide over the molds easily while keeping your fingertips free of butter. 

When adding the rice flour to the molds, do so over the sink so you can shake and angle the molds each direction to get full coverage while containing the mess. 

Melt the butter in a small pot on the stove. Cook on medium heat until it turns golden in color and smells nutty. 

Tip: You’ll see the bits of browned butter at the bottom of the pan. This can take some time. Lift the pan and swirl the melted butter occasionally. No need to stir. But watch carefully as it turns golden to brown in quick succession. I like the color of my brown butter to be caramel in hue.

Add the vanilla to the butter and set aside.

In a medium bowl, mix together the almond meal, millet flour, sugar, and a tiny pinch of salt. 

Add the egg whites and incorporate thoroughly. Pour the slightly cooled butter into the batter. Stir. And quickly divide the batter between the molds. 

Top with raspberries. I kept my raspberries whole, but I think breaking them into pieces would look nice. 

Bake until the edges of the cakes are golden and begin to brown. As noted above, if depending on the size of your mold, make adjustments to the time. 

I adjusted the bake time for my pan since the cakes are smaller in size. Note that 12 molds took about 15 minutes. 

After removing the cakes from the oven, let them cool for about 5 minutes before unmolding.

My financiers were able to slide out of each mold with a slight push and lift the sides. Only two broke slightly. I did not trust myself holding the mold upside down. But that could also be an option. 

Let the cakes cool completely once removed, on a wire rack.