Traditionally a small, French almond cake, we’ve mixed this up with Pistachio. It is flavoured with burnt butter (beurre noisette) and baked in a small, flat cake pan to make sure you get as many of those delicious, crispy edges as possible.
What you will need:
- 1 packet Emelia Jackson Financier mix
- 100g unsalted butter
- 50g water
Don’t have the right cake pan? You can also use a mini muffin tin – just make sure you thoroughly oil and flour it to make sure they don’t stick!
TIP: You can add a couple of fresh or frozen raspberries or blueberries before baking.
Please Note: Due to an overwhelming response please allow 10-14 days for shipping
Ingredients: Sugar, Pistachio Nut Meal, Flour, Egg White (Albumen) Powder, Baking Powder, Sea Salt, Cornflour.