Cranachan financiers
This bake is inspired by my friend Kiyah, an amazing pastry chef and probably one of the hardest working people I know. Throughout lock down she has been creating step by step baking videos on her Instagram- think palmiers, cinnamon buns, beignets. She made a financier video and I couldn’t stop thinking about those buttery, almond cakes I just had to get on it. I’ve added some whiskey, raspberries and oats because why not?! This recipe can be your blank canvas- don’t have almonds? Try ground hazelnuts. No raspberries? Try blueberries. Thanks Kiyah for making me obsessed with financiers.
Ingredients:
135g ground almonds
230g icing sugar
80g plain flour
1/2 tsp fine sea salt
160g egg whites (roughly 4 medium eggs)
190g melted butter
2 tbsp/ 30 ml whiskey
50g raspberries
Rolled oats, to top
Method:
In a large bowl, whisk together the ground almonds, icing sugar, plain flour and salt. Make a well in the centre and pour in your egg whites. Whisk together to form a stiff mixture.
Add the whiskey into the melted butter and pour this onto your stiff mixture. Fold with a plastic spatula, ensuring all the butter is incorporated to form a loose, glossy mixture.
Transfer the financier mix to a small container and refrigerate for 1 hour.
Preheat the oven to 180c/160c fan and grease a 12 hole muffin tin.
Pipe or spoon the chilled financier mixture in the muffin tin, filling until three quarters full. Top each one with a raspberry and a sprinkling of oats.
Bake for 15-20 minutes until golden and fragrant. Leave to cool in the tin for 10 minutes before removing. These will keep for up to three days in an airtight container.
Substitutes:
Ground almonds- any other ground nut will work
Melted butter- brown butter!
Raspberries- any finely sliced fruit or berry
Makes 12 financiers