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1
One 10-inch springform or layer pan, buttered and the bottom lined with a disk of parchment or waxed paper, or 12 4-inch individual pans, buttered.
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2
Set a rack at the middle level of the oven and preheat to 350 degrees.
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3
Place the hazelnuts and 3/4 cup of the sugar in a food processor and pulse until the mixture is finely ground.
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4
Transfer to a bowl and stir in the flour.
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5
Melt the butter in a medium saucepan over medium heat.
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6
Continue cooking the butter until it colors slightly, swirling the pan to color it evenly.
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7
Remove from heat and add the rum and vanilla extract.
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8
Set aside to cool slightly.
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9
In a clean, dry bowl, whip the egg whites with the salt until they form a very soft peak.
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10
Add the remaining 3/4 cup sugar in a very slow stream, whipping constantly.
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11
Continue whipping the egg whites until they hold a soft peak.
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12
Alternately fold the hazelnut and butter mixtures into the egg whites, 1/3 at a time.
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13
Begin with the hazelnut mixture and end with the butter.
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14
Pour the batter into the prepared pan or pans.
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15
Smooth the top and sprinkle with the sliced or chopped hazelnuts.
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16
Bake the financier for about 50 minutes until well risen and golden, about 30 minutes for the individual cakes.
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17
The center of the cake should feel firm when pressed with the palm of the hand.
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18
Cool the financier briefly on a rack and remove pan and paper.
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19
If some of the hazelnuts on the surface fall off, replace them on the cake.
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20
Dust very lightly with confectioners' sugar.
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21
For the compote, rinse, pit and quarter plums.
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22
Combine sugar and lemon juice in a small pan and heat until sugar begins to melt.
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23
Stir occasionally until sugar turns to a deep amber caramel.
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24
Add butter and water carefully off heat to prevent splattering.
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25
Return to heat, bring to a boil and add plums.
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26
Simmer a minute or two, add cinnamon and cool.
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27
To serve, place a financier off center on a plate and spoon plum compote next to it.
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28
Top with Creme Fraiche.
