Raspberry & white chocolate financier traybake
- Tom Kerridge
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Serves 8 (or 4-6 with leftovers)
More effort
Prep: 20 mins
Cook: 30 mins
plus cooling
A star rating of 4.2 out of 5.14 ratingsRate
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Think of financiers like posh bakewells made with brown butter. Tom Kerridge turns them into a traybake here, using raspberries and white chocolate
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g butter
plus extra for the tin
-
200g golden caster sugar
-
100g plain flour
-
100g ground almonds
-
small pinch of ground cinnamon
-
6 large egg whites
(freeze the egg yolks for another recipe)
-
150g raspberries
-
100g white chocolate chips
or chunks
-
icing sugar
for dusting
-
227g tub clotted cream
to serve
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Nutrition: Per serving
- kcal494
- fat32g
- saturates16g
- carbs43g
- sugars33g
- fibre1g
- protein8g
- salt0.6g
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Method
-
step 1
Melt the butter in a small pan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a nutty brown. Remove from the heat, tip into a bowl to stop it cooking and leave to cool.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 25cm baking tin at least 4cm deep and line with baking parchment. Mix the sugar, flour, almonds and cinnamon together. Beat the egg whites in a separate large bowl using an electric whisk to soft peaks. Fold the beaten egg whites into the flour mix using a large metal spoon. Slowly pour in the brown butter, folding it in until everything is combined and the batter is light. Scrape into the prepared tin. Scatter over the raspberries and chocolate.
-
step 3
Bake for 20-25 mins until firm. Leave to cool in the tin, then dust with some icing sugar and cut into squares or bars. Will keep, well wrapped, for up to three days at room temperature. Serve with clotted cream.
Recipe from Good Food magazine, June 2020
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A star rating of 4.2 out of 5.14 ratings
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