Waitrose and Partners
Lemon & mint financiers

Lemon & mint financiers

Financiers – little almond cakes – can be flavoured with almost anything. The fragrance of mint and lemon is an uplifting foil to the cakes’ sweet softness.

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Vegetarian
  • Makes12
  • CourseDessert
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 170g unsalted butter, plus extra for greasing
  • 60g plain flour, plus extra for dusting
  • 30g Cooks’ Ingredients Mint (from 1 pot), leaves finely shredded, plus extra small leaves to serve
  • 1 unwaxed lemon, zest
  • 250g icing sugar
  • 135g ground almonds
  • 5 medium free range egg whites (about 175g)

Icing

  • 100g icing sugar
  • 1 tbsp lemon juice

Method

  1. Preheat the oven to 180ºC, gas mark 4. Grease a nonstick 12-hole mini loaf tin (or a 12-hole muffin tin) with butter and dust with flour, knocking out the excess. In a small pan, melt the butter over a medium heat and cook, swirling occasionally, until the butter foams, then subsides and starts to form brown specks in the bottom of the pan. Pour into a bowl, leave to cool slightly, then stir in the shredded mint and lemon zest.

  2. Put the 250g icing sugar, almonds and flour in a bowl and mix well with a fork. Stir in the egg whites and beat with a wooden spoon for 10 seconds. Add the melted butter and beat until you have a smooth batter. Divide the mixture between the tin holes.

  3. Bake for 20-22 minutes, until a skewer inserted comes out clean. The cakes should be golden brown at the edges. Remove from the oven and leave to cool in the tin for 5 minutes, then ease out of the holes and move to a wire rack to cool completely.

  4. For the icing, put the 100g icing sugar in a bowl, then gradually add lemon juice until you have a spoonable consistency. Drizzle in a zigzag pattern over the cooled cakes and scatter a few small mint leaves over the top.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,330kJ/ 318kcals

Fat

18g

Saturated Fat

7.9g

Carbohydrates

34g

Sugars

28.9g

Fibre

1.5g

Protein

4.5g

Salt

0.1g

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