Financiers - Almond cake

A WORD FROM

THE CHEF

Almonds are one of my favourite ingredients so I just love these little cakes. They are perfect for afternoon tea or you could serve them slightly warm with some cream as a dessert or treat.

INGREDIENTS

150g butter (real butter)

175g icing sugar

150g ground almonds

50g plain flour

Four egg whites

2tbs flaked almonds

METHOD

Preheat your oven to 180c (fan).

You will also need a baking tin with six little loaf tins or you could make it in 2lb loaf tin - although the cooking time will be longer.

METHOD

Place your butter in a saucepan and melt gently over a medium heat until the butter is a nutty brown colour; be careful not to burn and then set aside.

In a bowl, separate your egg whites; you can freeze the yolks for another day.

In another bowl, place all your dry ingredients and mix well; then add your egg whites and combine well.

Finally, add in the butter and mix until you have a smooth batter; place in the fridge for one hour.

Grease your tins and preheat your oven.

Pour your batter into the tins and smooth out the top. Bake in the oven for 20 minutes for the small cakes or 40-45 minutes for the larger one until golden and a skewer comes out clean.

Remove from the tin and allow to cook and enjoy.

ABOUT THE CHEF

Paula Heatley is a mother of four, who loves to cook and bake for her family.