Strawberry Financiers - mini almond cakes
These light delicious little French cakes originated in the 17th century, becoming popular in the 19th century, taking their name from the shape of their traditional mold which resembles a small ingot of gold.
As always, a light hand will be of benefit so as not to deflate the mixture...
180g unsalted butter
50g plain flour 180g icing sugar
100g ground almonds (or hazelnuts) 150g ripe strawberries sliced horizontally
5 egg whites
100g strawberry jam
I used a small loaf tin for this recipe but you could use patty pans other trays with small shallow cavities. Pre-heat your oven to 190c.
Melt the butter and set aside. Sieve together the flour and icing sugar, then add the ground almonds (or hazelnuts).
Beat the egg whites until they start to take shape but are a loose foam rather than stiffly beaten.
Make a well in the centre of the dry ingredients, pour in the egg whites and cooled melted butter and mix together gently with a spatula until all is combined. Don't be too zealous here - you want the ingredients to be combined, but don't want to lose all the air from the egg whites.
Pipe or spoon mixture into the trays until half full, then pipe or spoon a teaspoon of jam onto the mixture. Top up with mixture, covering the jam, until the cavities are ⅔ full.
Bake for approximately 10-12 minutes until the tops are firm, risen and golden.
Carefully remove the financiers from their trays and allow to cool; they will keep in an airtight container for 3-4 days. Enjoy!