Roasted plum and almond financiers
Turn your leftover egg whites into deliciously dainty financiers with this recipe from Elly McCausland. Oozing with the sweet, fruity flavours of plum, this bake also works well with any fruit currently in season.
Ingredients
- 70g of ground almonds
- 1 pinch of salt
- 35g of plain flour
- 100g of golden caster sugar
- 1/2 tsp almond extract
- 90g of free-range egg white , from about 3 to 4 large eggs
- 90g of unsalted butter , plus extra for greasing
- 4 plums , large, each sliced into eight slivers
- icing sugar, to serve
Method
1
Preheat the oven to 200°C/gas mark 6. Lightly grease a nine-hole muffin tin
2
Melt the butter in a small pan then set aside for a few minutes to cool
3
In a large bowl, mix together the almonds, salt, flour and sugar, then add the almond extract and egg whites and whisk well until combined
4
Gradually pour in the melted butter, mixing constantly until you have a smooth mixture with the consistency of pancake batter
5
Divide the mixture between the nine muffin moulds, then arrange the slivers of plum across the top of each – you will need 3–4 pieces per cake
6
Bake for 8 minutes, then turn the heat down to 160°C/gas mark 3 and bake for a further 6–10 minutes. Keep an eye on them as you want them to be golden around the edges and just set on top
7
When they are done the cakes should spring back slightly when pressed. Leave them to cool for 15 minutes before removing from the tin
8
Dust with icing sugar and enjoy
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Roasted plum and almond financiers
