Raspberry & white chocolate financier traybake cut into squares

Raspberry & white chocolate financier traybake

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(6 ratings)

Prep: 20 mins Cook: 30 mins plus cooling

More effort

Serves 8 (or 4-6 with leftovers)

Think of financiers like posh bakewells made with brown butter. Tom Kerridge turns them into a traybake here, using raspberries and white chocolate

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal494
  • fat32g
  • saturates16g
  • carbs43g
  • sugars33g
  • fibre1g
  • protein8g
  • salt0.6g
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Ingredients

  • 200g butter, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 100g plain flour
  • 100g ground almonds
  • small pinch of ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 6 large egg whites (freeze the egg yolks for another recipe)
  • 150g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 100g white chocolate chips or chunks
  • icing sugar, for dusting
  • 227g tub clotted cream, to serve

Method

  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.

  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.

  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.

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Comments, questions and tips

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Motelkilo
23rd Jun, 2020
5.05
Delicious, the whole family loves this. Will keep, well wrapped for three days - hah. But, my changes were Tesco zesty orange dark chocolate not white; frozen summer berries instead of fresh raspberries and it took 40 mins to firm up.
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