Fig & Orange Brown Butter Financier

Ingredients

8-10ea large figs

4 tbs honey

Zest of one orange

120g diced unsalted butter, extra for greasing moulds

220g icing sugar

90g plain flour, extra for dusting moulds

1 tsp baking powder

1/4tsp salt

80g ground almonds

230g egg whites

TO SERVE

Serve with whipped vanilla mascarpone and dust lightly with icing sugar

Shop the look: Eucalyptus Nesting Bowls

Method

Preheat over to 170 degrees C

Cut figs in half, drizzle with some honey, microplane orange zest

Bake in oven for 15mins at until slightly jammy, and lightly caramelised.

Make financier batter.

 To start we make brown butter:
Put butter in small saucepan on medium heat continue to cook until turns rich golden brown colour and milk solids have caramelised, once turns deep brown colour transfer to new saucepan to stop cooking process and to let cool slightly. 

Next, sift together into mixing bowl icing sugar, plain flour, baking powder and salt.

Add in ground almonds and stir well.  In separate bowl, lightly whisk egg whites just to break them up slightly then stir into the dry ingredients, then add the brown butter and stir well to combine.

These financiers can be baked in muffin tins or greased non-stick tart shells

Butter moulds and dust with flour to make sure they do not stick to moulds.  Spoon in the batter, top with roasted figs, bake until golden and slightly browned on edges.

 For normal size muffin moulds around 20mins at 180.

Once cool turn out from moulds. Store in Large Styleware Nesting Bowl in your favourite colourway, in fridge for up to 2 days.

Serve them fresh with whipped vanilla mascarpone and dust lightly with icing sugar.

Looking for the perfect pairing? Sophie from Wine Merchant suggests that “A Bellini is always a good idea. Use local sparkling such as Idee Fixe Brut Rose by Vasse Felix”.