Ingredients
- 90 g unsalted butter
- 3 egg whites
- 75 g caster sugar
- 45 g ground almonds
- 35 g white rice flour
- 2.5 tsp Jasmine powderSuperboba
- 1 pinch fine salt
Steps
Melt the butter in a small pan and keep it on the heat until it browns and smells nutty, then take it off and let it cool a little. This is where most of the flavour comes from.
Heat the oven to 180 C and grease a financier or small muffin mould well.
Whisk the egg whites and sugar together just until combined and frothy. You are not making meringue here, so no need for peaks.
Stir in the ground almonds, rice flour, Jasmine powder and salt until smooth.
Pour in the browned butter and stir until the batter is glossy and comes together.
Divide between the moulds, filling each about three quarters, and bake 15 to 18 minutes until the edges are golden and set.
Turn out while warm and cool on a rack.
Good to know
- Brown the butter properly. Financiers are almost entirely butter and almond, so pale butter gives you a bland cake.
- Rice flour rather than wheat keeps the crumb short and makes these gluten free without any substitution trickery.
- Jasmine stays at 2.5 tsp for a full batch. It is the most easily overdone tea in the range.
