It is best to make financier cakes just before you want to eat them. They are such a pretty shape, made with moulds you can buy online. I have based this recipe flavouring on the classic American combination of peanut butter and jelly – you can of course use different fruit but I think that strawberry is a perfect match.
Put the butter into a small pan over a low heat and cook, stirring all the time so that the milk solids in the butter, which cook faster than the rest of the butter, are evenly distributed. Keep on cooking for about 3–5 minutes, or until the butter starts to smell nutty and turn a medium brown. Pour the melted butter into a medium bowl, stir in the peanut butter until well combined and set aside.
Put the sugar, flour and ground almonds together in another bowl and stir them together. Add the egg whites, whisking so that everything is well combined, and then add one third of this egg-white mixture to the butter mixture and stir to combine. This step loosens up the peanut butter mixture a little so that both mixtures combine together more easily in the next step.
Tip the butter mixture back into the sugar, flour and ground almond mixture, mixing well to combine. Spoon the mixture into the piping bag, snip about 1.5cm off the end of the bag and then pipe the mixture between the moulds. You can also use a jug to do this if you prefer.
Place the financiers in the oven and
When the financiers have cooled, gently remove them from the moulds and place them on a serving plate. Put half
© Lorraine Pascale, 2017. Images: © Myles New, 2017.