Fresh, succulent stone fruit is just as sensational cooked.
|200 g||Unsalted butter|
|250 g||Icing sugar|
|½ tsp||Baking powder|
|70 g||Ground almonds|
|1 to taste||Salt|
|1||Lemon, grated zest|
|½ cup||Cherries, pitted (Main)|
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- Preheat the oven to 200C. Grease and line with baking paper a 20cm x 15cm baking tin. In a saucepan, melt the butter until it turns a nut brown colour, tip it into a stainless steel bowl and refrigerate to cool. The butter must remain liquid.
- Sift together the dry ingredients and combine in a mixing bowl with the egg whites. Blend until thoroughly mixed. Slowly add the melted butter and the lemon zest.
- Pour the batter into the prepared tin and spread the cherries over the top. Bake for 25 minutes or until a light brown crust forms on top and the financier is springy to the touch. Remove from the oven and allow to cool on a wire rack. Cut into fingers and serve dusted with icing sugar and whipped cream or yoghurt. Best eaten on the day they're made.