Written By Catherine Parrott

For me, a recipe like this is where the excitement of this book lies. Earlier in the book in our brown butter section we covered recipes using nutty butter and in it was our ‘classic’ Financier recipe. By using a blend of nut and vegetable oils we are able to create non-conventional dairy-free Financiers, replicating the nutty taste from the browned butter in the original without creating any negative effects. FABULOUS.

RECIPE:

FINANCIER MIX

  • 60g PLAIN FLOUR

  • 200g ICING SUGAR (sieved)

  • 1 Tsp NUTMEG

  • PINCH OF SALT

  • 120g GROUND ALMONDS

  • 150g EGG WHITE

  • 50ml SESAME OIL

  • 50ml VEGETABLE OIL

  • 100g MILK CHOCOLATE CHIPS (Or finely chopped)

  • 20g BLACK SESAME SEEDS

MULTISEED BRITTLE

  • 60g PUMPKIN SEEDS

  • 20g SESAME SEEDS

  • 20g BLACK SESAME SEEDS

  • 50g LINSEED

  • 25ml WATER

  • 25g GLUCOSE SYRUY 

  • 150g CASTER SUGAR

MASCARPONE CREAM  

  • 150g MASCARPONE

  •  300ml DOUBLE CREAM

BEFORE YOU START…

  • Preheat your oven to 200c°(210 for less powerful non-fan assisted ovens)

  • Grease and set aside a Financier/ Muffin Tray

METHODS:

FOR THE FINANCIER MIX…

Sieve together the dry ingredients into a large bowl. Mix in the egg white until you have a dough-like mixture. Combine the oils and then fold into the dry ingredients until fully incorporated. 

Finish by folding in the chocolate chips. For ease, decant your mix into piping bags and then pipe 2/3 up your moulds. (You can refrigerate the mixture at this point, it will keep in the fridge overnight before baking) 

Finish by sprinkling the tops with the sesame and then bake for 10-15 minutes until golden and risen (a knife will come out clean when inserted), pop them out the moulds while they’re still warm.

FOR THE MULTISEED BRITLE

Toast in the oven or dry frying pan until golden. Spread flat across a baking tray and set aside while you make your caramel. 

Heat everything together in a pan and cook until golden. Pour over the toasted seeds while the caramel is still hot and leave to cool completely. 

FOR THE MASCARPONE CREAM…

Mix the mascarpone to soften, add the cream gradually and mix until you have a thick cream which holds its shape.

TO SERVE: Serve the cooked and cooled caked with a dollop of cream and a shard of brittle. Best served on the same day of baking but will keep well for up to 3 days.

Catherine Parrott
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