Peach & Raspberry Financier cake
Serves 2 - Preparation: 15 mins - Cooking: 15 mins
1 peach, 100 g raspberries, 2 egg whites, 30 g flour, 50 g ground almonds, 100 g icing sugar, 70 g slightly salted butter.
Preheat the oven to 240°C (gas mark 8).
Mix together the flour, sugar and ground almonds in a large bowl.
Blend in the egg whites.
Melt the butter in a bain-marie in a small saucepan.
Add to the mixing  bowl while still hot.
Rinse the raspberries in cold water. Peel the peach and cut into strips.
Add the fruit to the mixture.
Half fill the molds with the mixture. Bake for 5 minutes at 240°C, then lower the temperature to 210 °C (gas mark 7) and bake for a further 5 minutes.
Turn off the oven but leave the cakes inside for another 5 minutes before removing them.
Recipe from the book "Lunch Box" by Isabel BRANCQ-LEPAGE. Publishers: Mango.


Wooden trays

The inventor of the wooden baking mould