Recipes

Almond and Coconut Financiers

30/08/2013

Hi! I am sharing a quick post today with an easy recipe I tried on Monday. It was a bank holiday here in the UK, so I had a bit of time on my hands to bake.

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I had leftover egg whites and decided to use them up to make financiers. David Lebovitz suggests a few ways to use egg whites: macarons (too hard), angel cake (I didn’t have the right tin), ice-cream (I didn’t have cream) or…financiers (wait a minute, I had almost all the ingredients for this)!

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I decided to make one of Kate’s recipes (owner of one of my favourite food blogs, The Little Loaf). I had to replace a few ingredients with whatever I had in the pantry, but the result was great nonetheless! Light and fluffy coconut and almond muffins with a hint of orange! As usual, my husband is the judge of my baking experiments and he loved them!

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Ingredients

(Makes approx. 7 muffins)

  • 4 egg whites
  • pinch of salt
  • 100g caster sugar
  • 30g flour
  • 65g ground almonds
  • 60g ground dessicated coconut
  • 80ml vegetable oil
  • 1 tbsp honey
  • zest of 1/2 orange
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Preparation

Preheat the oven to 220 °C. I used a muffin tin lined with paper cases.

Whisk the egg whites with a pinch of salt until slightly frothy. Sift in the sugar and flour, gently folding to combine.

Add the ground almonds and coconut; fold again. Pour in the vegetable oil, honey and orange zest. Stir to combine.

Divide the batter between your muffin cases. Bake for 5-6 minutes before turning the oven down to 200 °C and bake for a further 6-8 minutes.

Turn off the oven and leave the financiers in for a further 5 minutes or so to firm up then remove and allow to cool in their tins a further 5 minutes.

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