Its Saturday afternoon, I am just going to do something simple for our afternoon tea today. As I still have a little bit of egg whites left over from making a chocolate tart paste, I decided to make these financiers which I came across in Bourke Street Bakery recipe book. This recipe is only involves a few ingredients and the best thing is, it does not require a mixer. They are so delicious that Jason and I have to fight for the last one. At last, we decided to share it out...half/half!
150g ground almonds
90g plain flour
240g icing sugar, sifted ( I only use 200g)
1 tsp baking powder
280ml (about 8) egg whites
250g unsalted butter, melted
6 strawberries, hulled and halved.
1.) Preheat oven to 190 C, lightly greased a standard ½ cup 12-hole muffin tin with butter.
2.) Put the flour, ground almonds, icing sugar and baking powder into a large mixing bowl. Add the egg whites a little at a time. Whisking well after each addition. Pour in the butter and whisk through until just combined.
3.) Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier.
4.) Bake in the oven for about 30minutes or until they are golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool and serve.
Tips: According to the book, you may substitute half the ground almonds with ground coconut or pistachios to add a different flavour and texture to the cake.
Recipe adapted from : Bourke Street Bakery by Paul Allum and David Mc Guinness; pg., 322