A small, delicate cake made with ground almonds and raspberries served with succulent poached nectarines
Preheat the oven to 180 degrees.
Cut half of the raspberries in half.
Beat the egg whites to stiff peaks in a large bowl. Add the icing sugar, flour and ground almonds.
Melt the butter until it turns a dark golden brown and then mix in to the flour mixture. Combine well to form a smooth batter.
Spoon the mixture into financier moulds and cook in the oven for 10-15 minutes. After 7 minutes place 1/2 a raspberry in the centre of each financier then return to the oven to finish cooking .
Place the water, sugar and spices into a saucepan and bring to the boil. Once the water is boiling, lower the heat.
Halve the nectarines and remove the stones.
Place the nectarines in the sugar syrup.
Simmer them for 7 or 8 minutes.
Remove from the syrup and allow to cool.
Boil the syrup and reduce to a sticky drizzle. Shred the mint and add to the syrup.
To assemble: place the financier on a plate and dust with icing sugar. Sit the nectarines and raspberries alongside and drizzle over the syrup.
«This recipe can be used all year round, just use fresh seasonal fruits and adapt the recipe»