Emily’s financiers aux framboises
Ingredients
- 100g butter
- 60g flour, sifted
- 80g ground almonds (or 40g
- plus 40g ground hazelnuts)
- 150g icing sugar, sifted
- 4 egg whites
- 12-24 fresh raspberries/blueberries
Method
- Preheat oven to 180C/Gas4. Prepare your tins - either fairy cake tins lined with paper cases, greased mini-muffin moulds, or silicone financier moulds on a baking tray.
- Melt butter in a small pan (standing over it to ensure it doesn't burn) until it foams, separates and then turns a hazelnut brown (beurre noisette). Set aside to cool slightly.
- Place the dry ingredients in a mixing bowl and add one egg white at a time, beating in gently with a balloon whisk or electric hand whisk. When the egg whites are incorporated, pour in the beurre noisette in a steady stream while continuing to beat.
- Fill cake moulds/papers ¾ full then add one or two raspberries or blueberries. Bake in the oven until the edges are brown. Fairy cake size will take 25-30 mins, mini-muffins 17-20 mins, and financiers about 20 mins. You can open the oven to check without risking disaster after about 15 mins. Leave to cool for a few minutes before turning out. Best eaten warm on the day
- of baking.
