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.
Preheat the oven to 170C/350F/Gas 4. Grease the financier moulds and set onto a baking tray.
Sift the flour and baking powder into a bowl. Add the icing sugar and ground almonds and stir to mix.
Add the egg whites and whisk everything thoroughly for one minute with a wire whisk.
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.
Add the finely shredded basil leaves.
Leave the mixture to rest for 5-10 minutes.
Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle.
Pipe into the silicone financier moulds, filling them three-quarters full.
Place two raspberries (if small) or one (if large) cut into two halves into the basil financiers.
Bake for 10-12 minutes until just golden-brown (may need up to 15 minutes to cook).
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.
When cooled, lightly dust the financiers with sifted icing sugar.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
As week four begins, the bakers must multitask across several baking skills at once.