Mini sponge cakes cooked in the shape of a gold bar flavoured with orange, lemon and passion fruit.
Preheat the oven to 180'C.
Zest the orange and scrape the seeds from the passion fruits.
Place the Betty Crocker cupcake mix into a mixing bowl and add the oil, water and eggs. Beat with an electric whisk for 2 minutes until the mixture is smooth.
Add the orange zest and the passion fruit seeds.
Transfer the mixture to a piping bag and fill the financier moulds.
Bake in the oven for 10 minutes until golden brown.
Serve whilst warm with a dusting of icing sugar.
«Vary the flavours in the cake by adding lime zest or chopped dried fruits.»