Roasted plum and almond financiers

9
30 minutes

Ingredients

  • 70g of ground almonds
  • 1 pinch of salt
  • 35g of plain flour
  • 100g of golden caster sugar
  • 1/2 tsp almond extract
  • 90g of free-range egg white, from about 3 to 4 large eggs
  • 90g of unsalted butter, plus extra for greasing
  • 4 plums, large, each sliced into eight slivers
  • icing sugar, to serve

Method

1
Preheat the oven to 200°C/gas mark 6. Lightly grease a nine-hole muffin tin
2
Melt the butter in a small pan then set aside for a few minutes to cool
3
In a large bowl, mix together the almonds, salt, flour and sugar, then add the almond extract and egg whites and whisk well until combined
4
Gradually pour in the melted butter, mixing constantly until you have a smooth mixture with the consistency of pancake batter
5
Divide the mixture between the nine muffin moulds, then arrange the slivers of plum across the top of each – you will need 3–4 pieces per cake
6
Bake for 8 minutes, then turn the heat down to 160°C/gas mark 3 and bake for a further 6–10 minutes. Keep an eye on them as you want them to be golden around the edges and just set on top
7
When they are done the cakes should spring back slightly when pressed. Leave them to cool for 15 minutes before removing from the tin
8
Dust with icing sugar and enjoy