MINI STRAWBERRY AND RASPBERRY FINANCIERS

ingredients | makes 12 | time 30 mins

60g unsalted butter, plus extra for greasing • 60g plain flour, plus extra for dusting • 150g ground almonds • 6 egg whites • 70g Urban Fruit Strawberries, chopped • 2 lemons, zest • 170g Billington’s Golden Icing Sugar, plus extra for dusting • 200g essential Waitrose Raspberries • 100g Greek yogurt, to serve

step 1

Preheat the oven to 200°C, gas mark 6. Grease a 12-hole muffin tin and lightly dust with flour. Melt the butter in a pan over a medium heat and cook for 4-6 minutes, until it turns a caramel colour. Remove from the heat immediately.

step 2

In a large bowl, combine the flour, almonds, egg whites, strawberries, zest and all but 2 tbsp icing sugar. Mix in the butter until combined. Divide the mixture between the muffin holes and bake for 12-16 minutes, until firm and golden. Cool for 5 minutes, then transfer to a cooling rack.

step 3

Meanwhile, put the raspberries and remaining 2 tbsp icing sugar in a pan over a medium-low heat. Cook for about 5 minutes, stirring frequently, until the raspberries collapse, release their juices and turn a little syrupy. Cool a little, then strain through a sieve (discard the seeds) and chill until needed. To serve, dollop some yogurt onto one of the financiers, spoon over some raspberry coulis and dust with icing sugar.

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