Majestic morsels! Raspberry financier traybake
If you want your next party to be fit for a queen, serve up these sumptuous canapés inspired by bites served at Buckingham Palace.
This glorious raspberry financier traybake is best served with a dusting of icing sugar
Makes 16-24
- 180g (6¼oz) butter, plus extra for greasing
- 180g (6¼oz) golden caster sugar
- 80g (2¾oz) plain flour
- 100g (3½oz) ground almonds
- A small pinch of cinnamon
- 6 egg whites
- 300g (10½oz) fresh raspberries (keep 24 aside)
- Icing sugar, for dusting
Heat the oven to 180°C/fan 160°C/gas 4. Grease a 20 x 25cm, 4cm deep, baking tin and line with parchment. You can use a brownie, Madeleine or muffin tray if you prefer. Melt the butter in a pan until sizzling.
When it turns a nutty colour, tip into a jug. Mix the sugar, flour and ground almonds together in a bowl and add the cinnamon. In a separate bowl whisk the egg whites to soft peaks and fold into the flour with a large metal spoon.
Slowly pour in the cooled butter, folding until combined. Scatter the raspberries over the base of the tin. Spoon the mixture in.
Bake for 20 minutes, until golden. Cool then cut into bite-sized squares, top with a raspberry and dust with icing sugar.