Financiers
By Linzi Pucino
Treat family and friends to these miniature French almond cakes for afternoon tea, or take along to a coffee morning. Browning the butter adds extra nuttiness
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Prep:5 mins
Cook:20 mins
plus chilling - Serves 12
- Easy
Nutrition per serving
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kcal 266
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fat 19g
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saturates 7g
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carbs 19g
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sugars 0g
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fibre 0.2g
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protein 5g
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salt 0.06g
Ingredients
- 150g unsalted butter , plus extra for the tin
- 175g icing sugar , plus extra to serve
- 150g ground almonds
- 50g plain flour
- 4 egg whites (freeze the yolks for another recipe)
- 2 tbsp flaked almonds
Method
Melt the butter in a saucepan over a medium heat until it starts to foam. Continue to cook for 4-5 mins until small bubbles start to appear – the butter should be golden brown and smell nutty. Remove from the heat and set aside to cool slightly.
Mix the icing sugar, almonds and plain flour in a large bowl. Gently stir in the egg whites, then gradually mix in the butter until smooth. Cover and leave to rest in the fridge for 1 hr.
Heat the oven to 200C/180C fan/gas 6. Lightly butter a 12-rectangle silicon baking tray and place on a flat baking tray. Carefully spoon the batter into the moulds, then use a flat knife to scrape any excess batter off the top. Sprinkle over the flaked almonds then bake for 16-18 mins until firm to the touch and golden.
Leave to cool for 10 mins before carefully turning out onto a wire rack to cool completely. Sieve over a little icing sugar to serve. Will keep in an airtight container for up to three days.
