- 40g/1½oz plain flour, sifted
- ¼ tsp baking powder
- 120g/4¼oz icing sugar, sifted, plus extra for dusting
- 45g/1½oz ground almonds
- 4 free-range eggs, whites only
- 65g/2¼oz butter
- 12 basil leaves, finely shredded
- 12 – 24 raspberries, cut in half
- Preheat the oven to 170C/350F/Gas 4. Grease the financier moulds and set onto a baking tray.
- Sift the flour and baking powder into a bowl. Add the icing sugar and ground almonds and stir to mix.
- Add the egg whites and whisk everything thoroughly for one minute with a wire whisk.
- Heat the butter in a small pan until the solids just start to brown. Tip the butter into the financier mix through a tea strainer.
- Add the finely shredded basil leaves.
- Leave the mixture to rest for 5-10 minutes.
- Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle.
- Pipe into the silicone financier moulds, filling them three-quarters full.
- Place two raspberries (if small) or one (if large) cut into two halves into the basil financiers.
- Bake for 10-12 minutes until just golden-brown (may need up to 15 minutes to cook).
- Remove from the oven and leave the baked financiers in their moulds for 1-2 minutes before turning out onto a wire rack to finish cooling.
- When cooled, lightly dust the financiers with sifted icing sugar.