Blackberry & Orange Financiers
Makes 14-18 financiers
Ingredients
- 200 g unsalted butter extra for greasing
- 4 egg whites
- 165 g caster sugar
- 90 g ground almond
- 60 g plain flour
- 1 orange zest of
- 100-125 g blackberries I used frozen, straight from the freezer
- Icing sugar for dusting
Instructions
- Melt the butter in a small saucepan over a medium heat until it starts to foam, this will take a little while. Continue to cook until it starts to smells nutty and the milk solids drop to the bottom of the pan and have turned dark brown. Pass through a sieve and leave to cool.
- Mix all the remaining ingredients, with exception of the blackberries, using a balloon whisk or free standing mixer. Now add the cooled butter and mix again. Cover and refrigerate for a minimum of 2-3 hours. (This mixture will keep quite happily in the fridge for up to a week).
- Preheat the oven to 170Cfan. Grease the financier mould with butter and lightly dust with flour.
- Fill each mould three quarters full, then push the blackberries into the batter.
- Place in the oven and bake for 12-15 minutes or until golden and cooked through. Leave to cool down before removing from the tins. Run a sharp knife around the each mould to help loosen the cakes
- Serve at room temperature dusted with icing sugar.
Notes
You don't have to go to the expense of buying a financier mould, you can use a mini muffin tin, as I have.