Financiers – or ‘friands’ as they are also known – are delicious light little cakes, traditionally baked in specially moulded tins (though a muffin tin will work just as well). They have a lighter, softer crumb than a muffin and are particularly good, I think, when flavoured with almond and delicate fruits such as raspberries or apricots.
Apricot & Almond Financiers
3 egg whites, whisked to soft peaks
100g unsalted butter, melted and cooled
125g icing sugar
40g plain flour
100g ground almonds, sifted together with the icing sugar and flour
3 apricots, very ripe, stoned and diced (if you want some on top, as pictured, keep back a few pieces to add with the almonds). You can also use tinned apricots, drained of their syrup
3 tbsp flaked almonds
Heat the oven to 200C/fan 180C/gas 6. Fold the egg whites and butter into the dry ingredients, followed by the apricots. Spoon into 8 well-buttered financier or muffin tins. Sprinkle with almonds.
Bake for 10-12 minutes. Allow to cool before serving.