Financiers

Pistachio and raspberry financiers

Little almond and pistachio cakes made with brown butter and egg whites: crisp-edged, moist inside, with a raspberry baked into each.

Method

1
Cook the butter until nutty and golden brown, then strain and cool until warm.
2
Mix the icing sugar, almonds, pistachios, flour and salt. Stir in the egg whites without whisking air in, then the brown butter.
3
Cover and chill for at least 1 hour, or up to 3 days.

4
Heat the oven to 200°C (180°C fan). Butter 12 financier or mini loaf moulds.
5
Fill the moulds three quarters full and press two raspberries into each.
6
Scatter with chopped pistachios and bake for 12 to 14 minutes, until golden and springy. Cool for 5 minutes before turning out.

Financiers keep for 3 days in an airtight tin and are, if anything, better on day two.
Swap the raspberries for blackberries or a slice of poached pear as the seasons change.

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