Strawberry financiers cakes recipe

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  • Makes 24 cakes
  • 50 mins to prepare and 20 mins to cool
  • 96 calories / serving
  • Freezable
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094391 HERO

Preheat the oven to 180°C.

Place the butter in a saucepan and heat over a medium-high heat until it just starts to brown. Remove from the heat and and strain through a fine sieve into a clean bowl, allowing it to cool to one side.

In a mixing bowl, combine the flour, almonds and sugar until evenly combined. Fold the egg whites into this mixture and then the cooled butter. Chill for at least 30 minutes.

Grease 2 x 12-hole fluted, oval financier moulds. Pour the batter carefully into the moulds and arrange a piece of strawberry in the centre of the batter.

Bake for 12-15 minutes until golden brown at the edges and risen. Remove from the oven and allow to cool in the tins before removing to cool completely on a wire rack. When ready to serve, place in wrappers and arrange on serving plates.

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  • Ingredients

  • 125g unsalted butter, softened
  • 25g plain flour, sifted
  • 125g ground almonds
  • 100g caster sugar
  • 3 egg whites
  • 200g strawberries, hulled and chopped
  • Energy 400kj 96kcal 5%
  • Fat 7g 10%
  • Saturates 3g 14%
  • Sugars 5g 6%
  • Salt 0g 0%

of the reference intake
Carbohydrate 6.1g Protein 1.7g Fibre 0.7g

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