Delicious little French sponge cakes made with almond powder and served with a divine caramel made with salted butter.
Preheat the oven to 200 degrees Celsius.
Whisk together the egg whites, sugar, flour and the almond powder.
Melt 150g of butter and cook until it turns a hazelnut colour. Add to the egg whites & almond mixture.
Pour the financier batter into flexible silicone moulds and bake for 15 minutes.
Place the sugar in a heavy-based pan and melt without stirring to achieve a caramel.
Once all the sugar has melted and taken on a dark colour, add the salted butter, mix, and then gradually add the double cream.
Remove from the heat and leave to cool.
Serve the financiers with a drizzle or caramel sauce.
«You can replace the ground almonds with other ground nuts such as hazelnuts or pistachios. To add a little crunch to your financiers, place a whole nut in the base of each individual mould and pour the batter on top.»