The cherry season arrived in May and I’m absolutely crazy about cherries. I’ve managed to purchase a handful of cherries and decided to bake financiers. Financier is a small French almond cake and these were originally made by nuns in the middle ages. This recipe makes about 10 – 12 financiers. Traditionally, financiers are piped into financier silicone moulds but if you don’t own these you can always use a cupcake tray instead. Egg yolks are not used in this recipe, instead this is a good recipe to use any left over egg whites. Recipe adapted from Le Cordon Bleu “Pastry School: 100 step-by-step recipes”. Ingredients 40 g ground almonds…
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Madeleines
This recipe makes 10 – 12 large madeleines. Recipe adapted from Le Cordon Bleu “Pastry School: 100 step-by-step recipes”. Ingredients 2 free range eggs (M) 65 g caster sugar 20 g honey 30 ml semi-skimmed milk 100 g plain flour 1 tsp baking powder 100 g unsalted butter, melted Preparation Preheat the oven to 200 °C. In a bowl whisk (manually) the eggs and sugar, and add the honey. Pour in half of the milk and whisk until combined. Add the sifted flour and baking powder and the remaining milk, mix well. Add in the melted butter and mix well until combined. Refrigerate the mixture for 30 min. Grease and…
