These financiers (I can’t help but pronounce them fanciers) are terribly easy to make, and there is grand deliciousness to effort payoff. Don’t be tempted to put more than the tablespoon in each financier mould, the gloopy mixture will spread and rise, and out of the oven, once they’ve cooled they will have this delightful chew to the crumb. The plums being soft and sweet at their heart. They are perfect and dainty, to be served in the afternoon with a cup of tea, which is what Sarah and I did when we baked them. But the leftovers Sarah took to see Bruce Springsteen at Hanging Rock. While waiting in a football length line, Hanging Rocking looming and golden behind the stage, kangaroos looking on, she chewed on these morsels.
50g almond meal
80g unsalted butter
150g pure icing sugar
5 egg whites
1 tsp baking powder
60g plain flour
3 plums cut into segments
Melt the butter until just golden and foamy and set aside. Pre-heat your oven at 190C and grease your financier moulds (you could also use a muffin tin for a round version). In a bowl combine the icing sugar, almond meal, baking powder, flour and stir to combine. Add the egg whites and mix together lightly, continue to add the melted butter while stirring until combined. The mix will be wet and gloopy.
Place a tablespoon full of mixture in each mould and place your plum slices on top.
Bake in the oven for fifteen minutes or until the edges of the financier are golden. Transfer to a wire rack to cool and dust with icing sugar to serve.