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1
Lightly butter the bottom and sides of a round 9-inch cake pan.
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2
Place 1 1/4 cups plus 2 tablespoons butter in a medium saute pan.
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3
Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp onto the butter.
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4
To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter.
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5
Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 8 to 10 minutes, shaking the pan occasionally, until the butter browns and smells nutty.
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6
Discard the vanilla pod.
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7
Set the butter aside and keep warm.
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8
Sift the flour, confectioners sugar, and 1/2 cup granulated sugar into a large mixing bowl.
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9
Add the almond meal and salt and stir to combine well.
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10
Beat the egg whites in a medium bowl until frothy.
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11
Whisk the whites and the honey into the dry ingredients.
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12
Next, whisk the brown butter into the batter, making sure to get all the little brown bits as well.
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13
Let the batter rest in the refrigerator for at least 1 hour.
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14
Preheat the oven to 350F.
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15
Pour the batter into the prepared cake pan and sprinkle 2 teaspoons of the granulated sugar over the top.
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16
Bake about 40 minutes, until the cake is a deep golden brown and pulls away from the sides of the pan.
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17
It will be springy to the touch, and a toothpick inserted into the center should come out clean.
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18
Cool on a rack.
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19
Cut the nectarines in half and remove the pits.
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20
Slice each half into six wedges.
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21
Toss the nectarines in a bowl with 2 heaping tablespoons sugar, and let sit 20 minutes to draw out the juices.
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22
While the nectarines are sitting, place the cream and creme fraiche in a mixing bowl.
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23
Whip at medium-high speed with the whisk attachment until you have very soft peaks.
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24
(You could also whip it by hand.)
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25
Just before serving, gently toss the berries in with the nectarines.
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26
Taste and add more sugar if you like.
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27
Slice six wedges from the financier.
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28
Arrange the slices on six plates, spoon the fruit over each slice, and dollop with whipped cream.
