|
Weekdays 9am

Hermine's raspberry sponge financier

What better way to treat ourselves this weekend than with a bit of baking! With a twist on a classic recipe, Bake Off semi-finalist Hermine shares her raspberry sponge finacier!

Raspberry sponge financier

Makes 12

Prep 15 minutes

Cook 30 minutes, plus cooling time

Ingredients

100g butter

150g fresh raspberries

50g caster sugar

1 tsp lemon juice

120g finely ground almonds

100g icing sugar

15g cornflour

½ tsp salt

3 large egg whites

20g clear honey

1 tsp vanilla paste, or 1 vanilla pod (seeds scraped)

Icing sugar to dust, optional

Equipment: Financier or muffin tin


Method

1. Place the butter in a saucepan and cook over a low heat until it melts. Keep stirring until the butter turns golden brown. It will smell nutty, very buttery and rich. Strain and set aside to cool.

2. In a saucepan add the raspberries, sugar and lemon juice and cook until soft. Reduce into a thick coulis. Strain to remove the seeds, then set aside to cool and use later. Meanwhile, heat the oven to 200C/160C fan/Gas 4.

3. Place the ground almonds and the icing sugar in a mixer or bowl and add the cornflour, salt, egg whites, honey and vanilla paste. Mix well until smooth and combined. Add the cooled brown butter in thirds, mixing between each addition until well combined. Pour into a piping bag ready to pipe into the moulds (you can also simply scoop in the mixture with a tablespoon).

4. Butter the moulds and pipe or scoop about 2 tbsp of the batter mixture into each mould. Spoon ½ tsp of raspberry jam into the middle of the mixture. Bake for 15 minutes or until golden brown. Allow to cool and serve. Dust with icing sugar if liked.

Tips

Financier tins can be found online or use muffin tins.

Use a mixer, hand whisk or beat the batter mixture well by hand.

|
Weekdays 9am