GLOBAL GAS / dessert

Blackberry Hazelnut Financiers

Small browned-butter cakes with hazelnuts and blackberries.

Ingredients

• 100 g butter, plus extra for greasing
• 100 g icing sugar
• 60 g ground hazelnuts
• 40 g plain flour
• 3 egg whites
• 100 g small blackberries

Method

1. Heat the oven to 190°C, 170°C fan. Butter ten holes of a muffin tin.
2. Melt the butter in a small saucepan and cook until the milk solids turn golden brown. Pour into a bowl and cool for 5 minutes.
3. Mix the sugar, hazelnuts and flour. Stir in the egg whites without whipping, then stir in the browned butter.
4. Divide between the prepared holes and press blackberries into the tops.
5. Bake for 15–18 minutes, until golden. Cool for 10 minutes before removing.

Finely ground hazelnuts give a more even texture than chopped nuts.