Miniature raspberry and basil financiers

These small almond cakes are flavoured with raspberry and basil - an unusual and fresh summery combination.

Equipment: you need a set of 12 silicone financier moulds and a piping bag for this recipe.


Preparation method

  1. Preheat the oven to 170C/350F/Gas 4. Grease the financier moulds and set onto a baking tray.

  2. Sift the flour and baking powder into a bowl. Add the icing sugar and ground almonds and stir to mix.

  3. Add the egg whites and whisk everything thoroughly for one minute with a wire whisk.

  4. Heat the butter in a small pan until the solids just start to brown. Tip the butter into the financier mix through a tea strainer.

  5. Add the finely shredded basil leaves.

  6. Leave the mixture to rest for 5-10 minutes.

  7. Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle.

  8. Pipe into the silicone financier moulds, filling them three-quarters full.

  9. Place two raspberries (if small) or one (if large) cut into two halves into the basil financiers.

  10. Bake for 10-12 minutes until just golden-brown (may need up to 15 minutes to cook).

  11. Remove from the oven and leave the baked financiers in their moulds for 1-2 minutes before turning out onto a wire rack to finish cooling.

  12. When cooled, lightly dust the financiers with sifted icing sugar.

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