Financiers with hazelnut and orange recipe

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makes: 18
Prep: 15 min
Cooking: 10 min

Nutrition per portion

Calories 150 kCal 8%
Fat 9g 13%
  -  Saturates 3.5g 18%
Carbohydrates 15g 8%
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  • Our financiers with hazelnut and orange are a sophisticated bake that look so impressive but are really easy to make. These little cakes are a French staple, you’ll find them in any good patisserie! We’ve adapted the classic almond based financier by using ground hazelnuts for the cake, and adding a touch of orange and a drizzle of dark chocolate to make them extra special. The fluted tins give our financiers a really interesting shape, but you can use a more classic rectangular financier tin, or even just the holes of a cupcake tray if you can’t get hold of any. Traditional financier recipes used browned butter, known in French as buerre noisette, but we’ve just used melted butter to simplify things a bit. If you want to use a browned butter instead, simply heat your butter in a pan over a medium-low heat until speckles of brown start to appear.


    • 160g icing sugar
    • 60g ground hazelnuts
    • 150g egg whites (from about 4 eggs)
    • 1tbsp honey
    • 90g melted butter
    • ½ tsp vanilla
    • 70g plain flour
    • ½ tsp baking powder
    • zest of an orange
    • To decorate
    • 50g dark chocolate, melted
    • 50g hazelnuts, toasted chopped
    • You will need:
    • 6 non stick fluted oval tins


    • Heat oven to 200C/Gas 6. Combine the icing sugar and ground hazelnuts then whisk in the egg whites. Stir in the honey, butter and vanilla, then the flour, baking powder and orange zest.

    • Divide the mixture between the cases and bake for 8 mins, until golden. Allow to cool slightly then remove from the tins, drizzle with melted chocolate and scatter with hazelnuts and a little orange zest.

    • Allow the chocolate to cool before serving. The financiers will keep for 2-3 days in an airtight tin.

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