makes
12
prep
25 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- melted butter, to grease
- 6 egg whites, at room temperature
- 185 g butter, cubed
- 185 g (1½ cups) icing sugar
- 125 g (1¼ cups) almond meal
- 100 g (⅔ cup) plain flour
- pinch of salt
- 200 g drained pitted bottled morello cherries
- 35 g (⅓ cup) flaked almonds
Cooling time 30 minutes
Instructions
Preheat the oven to 200°C. Lightly grease 12 individual brioche moulds (80 ml/⅓ cup capacity).
Melt the butter in a small saucepan over medium heat and then continue to heat until it turns a nut brown colour and is aromatic (this will take about 8 minutes). Pour the butter into a heatproof bowl and set aside to cool to room temperature.
Use a balloon whisk to whisk the egg whites in a medium bowl until frothy. Use a large metal spoon or spatula to stir in the cooled butter, icing sugar, almond meal, flour and salt until just combined. Quickly stir through the cherries.
Divide the mixture evenly among the greased tins and sprinkle with the flaked almonds.
Bake in preheated oven for 20 minutes or until a skewer inserted into the centre of a financier comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.
Baker's tips
• These financiers will keep in an airtight container at room temperature for up to 3 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Kristine Duran-Thiessen. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
