Orange and Strawberry Financiers
A summer treat with fresh Strawberries and zesty orange and a beautiful Orange and Vanilla glaze
Equipment
- 1 financier mould
- 2 Medium Saucepan
- 1 spatula
- 1 whisk
- 1 Pastry Brush
Ingredients
- 200 Grams Unsalted Butter
- 120 Grams Ground Almonds
- 230 Grams Caster Sugar
- 80 Grams Plain Flour
- Zest 2 Oranges
- 200 Grams Egg whites
For the fruit glaze
- 50 Grams Liquid Glucose
- 30 Grams Caster Sugar
- 80 Ml Water
- 1 Tbsp Honey
- 1 Juice Orange
- 1/2 Tsp Vanilla Paste
For the decoration
- 1 Orange
- 200 Grams Strawberries
- mint leaves to garnish
Instructions
- Put the butter in a medium saucepan and melt and heat to beurre noisette. Remove from the heat and pass through a sieve into a jug. Put in the fridge for ten mins to cool slightly
- Mix all the dry ingredients in a bowl, make a well in the centre and slowly whisk in the egg whites. Slowly pour in the butter and whisk until fully combined
- Put the batter in a piping bag/jug and pour evenly into the moulds, bake for 5 minutes then reduce the temperature to 180 and bake for a further 10 minutes. Leave to cool in the mould for 5 minutes then take out and cool on a rack.
- Make the glaze, add all the ingredients to a saucepan bring to the boil and reduce to a syrup, leave to cool then coat the cakes.
- Prepare the fruit, cut the ends off the orange and with the orange flat on a chopping board work around the fruit cutting down along the segments taking off the pith and skin, leaving the fruit. Run the knife through each segment to release it so you have all the orange segments with no skin or pith attached. Cut each of the segments in half. Slice the bigger end of the strawberries off and slice vertically into3mm pieces
- Arrange the strawberries and oranges on the financier, starting from the back, orange, then strawberry and repeat so you have covered the top of the cake. Warm the glaze if needed and brush on the fruit. Decorate with a small mint leaf.