These delicious brown butter cakes keep well in an airtight container in the fridge for up to a week (so I always double the recipe) but they are more delicious warm from the oven.
Makes approximately 12
- 40g plain flour
- ¼ tsp baking powder
- 120g icing sugar, sifted, plus extra to dust
- 45g ground almonds
- Pinch of vanilla sugar or 1 tsp vanilla essence
- 4 egg whites
- 65g butter
- Ripe raspberries
Sift the flour and baking powder into a bowl, add the icing sugar, ground almonds and vanilla, stir to mix. Add the egg whites and mix well with a wooden spoon for 1 minute.
Heat the butter in a small saucepan over a medium heat, until it starts to go brown and smells nutty. Immediately tip the butter into the financier mixture and mix well to combine. Leave to rest for 5-10 minutes. Preheat oven to 170c/340f/gas 3.
Lightly butter your bun tin – you can use regular cupcake tins or go miniature, which will yield about 25 financiers. If you are using regular cupcake tins pour in enough mixture to come just half way up the mould – if using smaller, fill just below the top of the mould. Place 2 raspberries in each and bake for 10-12 minutes.
Take the financiers out of the oven and leave in the moulds for 2 minutes before carefully transferring to a wire rack to cool a little.
Dust the financiers lightly with icing sugar before serving.