Berry Sponge Bites
62 / 100
- ½ cup clarified butter (softened)
- ¼ cup plain flour (sifted)
- 1 ¼ cups ground almonds
- ½ cup caster sugar
- 3 egg whites
- 1.333 cups Raspberries
Pre-heat the oven to 180°C | 350F | gas 4.
Place the butter in a saucepan and heat over a medium-high heat until it just starts to brown. Remove from the heat and and strain through a fine sieve into a clean bowl, allowing it to cool to one side.
In a mixing bowl, combine the flour, almonds and sugar until even. Fold the egg whites into this mixture and then the cooled butter. Chill for at least 30 minutes.
Grease 2 x 12-hole fluted, oval financier moulds. Place 3-4 raspberries upside down in the base of the moulds and reserve the rest for garnishing.
Pour the batter carefully into the moulds and bake for 12-15 minutes until golden brown at the edges and risen.
Remove from the oven and allow to cool in the tins before removing to cool completely on a wire rack.
Serve once cool on kitchen paper with the remaining raspberries.