Raspberry White Chocolate Financier Traybake Recipes

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RASPBERRY & WHITE CHOCOLATE FINANCIER TRAYBAKE



Raspberry & white chocolate financier traybake image

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

Provided by Tom Kerridge

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 494 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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