Blackberry Financiers

No idea about the name…

Makes 12 small cupcakes – use madeleine tin

Anna’s quantities for 2 egg whites

  • 50 g butter
  • 1/2 cup almonds (might work with hazelnuts)
  • 1/4 cup plain flour
  • 1/2 cup sugar
  • 2 egg whites
  • 1 tablespoons honey
  • About one cup fresh (or frozen, thawed) blackberries or other berries (raspberry, blackcurrant, blueberry)

PREPARATION

  1. Preheat oven to 190 C.
  2. Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6-7 minutes.
  3. Meanwhile, process almond, flour and sugar in a food processor until nuts are finely ground.
  4. Whisk egg whites, then mix in dry ingredients and honey.
  5. Fold browned butter into batter.
  6. Butter the tin, put batter into tin and top with fruit – maybe three berries per cake
  7. Bake until cakes are golden brown and just cooked through, 15-16 minutes.
  8. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.

NB: Batter can be made 3 days ahead. Cover and chill.

Original quantities

  • 1/2 cup plus 5 tablespoons unsalted butter
  • 1 cup sliced almonds
  • 1/2 cup all-purpose flour
  • 1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting
  • 5 large egg whites
  • 2 tablespoons honey
  • Nonstick vegetable oil spray
  • 2 cups fresh (or frozen, thawed) blackberries, halved