I’ve fallen in love with chai, ever since I had a delicious masala chai in one of my favourite Indian restaurants. This wasn’t always the case though, my first experience of chai was a chai latte at a well-known coffee chain. It was vile, so sweet it set my teeth on edge and I think it must have been made with double cream.
The chai latte made me a bit hesitant of chai, but I have used it in baking before in these masala chai macarons. Last time I baked with chai, I made my own infusion with the whole spices, this was great, but quite time consuming. Just before Christmas, Holy Lama Spice Drops sent me some of their tea masala drops to try.
I really like Holy Lama Spice Drops and I swear by their rose extract, it’s so concentrated you don’t need very much and it is so easy to store. They make a huge range of extracts, I get mine from Ocado, but they do also have an online store.
These financiers are so light and their small size means they won’t ruin any good intentions or diets you may be on. These are also a great way to use up egg whites as well as any nuts you might have lying around. So do customise these anyway you like.
The most important part of financiers is a beurre noisette, this brown butter tastes so delicious and it adds an extra nutty layer to the finished cakes. Don’t be afraid of making it, it’s easy and tastes really great. I know the thought of heating butter till it basically almost burns feels wrong, but it’s used in so much French cookery and as the video I’ve linked to shows, it’s very simple.
To make the financiers I’ve included the recipe below, I used three 16 hole silicone financier moulds, but you could make these in 12 muffin tins, just fill them two thirds full and you may need to cook them for longer. A cocktail stick will come out clean when they’re done.
- 225g Usalted Butter
- 75g Plain Flour
- 150g Ground Almonds
- 225g Egg Whites (approx 7-8 eggs)
- 255g Caster Sugar
- 5 drops of Masala Tea drops
- 20g Hazelnuts, chopped
- Icing sugar to dust
- Put the butter in a pan and heat until you have a beurre noisette. Take off the heat and leave to cool.
- sift the flour into a bowl and then add the ground almonds and mix well.
- Put the egg whites and sugar into a large bowl and whisk gently until fully combined, do not whisk too much, you don't want it to be aerated.
- Fold the dry ingredients into the egg white and sugar mix, then mix in the cooled beurre noisette, mix until fully combined. Put the batter into an airtight container and place it in the fridge for an hour.
- Preheat the oven to 170C, take the financier batter out of the fridge, it with have really thickened. Fill your moulds until they are three-quarters full, top with the chopped hazelnuts and bake for 15 minutes or until a light golden colour.
- Leave to cool and then remove from the moulds and dust with icing sugar
Thanks for reading.
- I was sent a free Tea Masala Holy Lama Spice Drop, but the views are entirely my own and I buy their products regularly and feature them in my recipes.