Ingredients

Method

• 190 g butter
• 50 g flour
• 120 g sugar
• 135 g almond flour
• 30 g black sesame seeds, toasted and blended to a fine powder
• 5 free-range egg whites
• 100 g Woolworths ginger preserve (½ of the jar, syrup included) blended into a purée
• For the ginger tea:
• 1 x 2 cm piece ginger, grated
• 1 lime, halved
• 1 T honey

Method

Ingredients

1. Preheat the oven to 200°C. Grease a financier mould or a mini muffin pan.

2. Place the butter in a small saucepan over a medium heat and cook until slightly caramelised. Allow to cool.

3. In a large bowl, combine the flour, sugar, almond flour and black sesame powder. Add the egg whites.

4. Add the cooled brown butter to the mixture and transfer into a piping bag. Chill for 1 hour.

5. Pipe the mixture into the mould and bake for 15–20 minutes, or until the edges start to brown.

6. While baking, place the ginger syrup into a small pan and bring to the boil. Boil for 5 minutes.

7. Once the financiers come out of the oven, brush them with the ginger syrup while they are still hot.

8. To make the ginger tea, bring 2 cups water to a boil in a saucepan. Once boiling, remove from the heat and add the ginger, lime and honey. Steep for 10 minutes, then strain.

9. Enjoy the warm financiers with the hot ginger tea.

Cook's note: These financiers (French tea cakes), inspired by chef Gregory Czarnecki, are delicious paired with ginger tea. Make the batter up to three days ahead and refrigerate it – resting time is good for the batter.

Find more sweet treat recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Gail Damon