Hazelnut financier with blueberries
For 18 small cakes
Ingredients
- 175 g hazelnut semolina
- 175g icing sugar plus a little more for dusting
- 20 g Trimoline (invert sugar; alternatively rapeseed honey)
- 175 g protein
- 175 g liquid nut butter
- 40 g flour
- 3 g baking powder
- 5 g salt
- 250 g blueberries
- Silicone baking mold
Method · 45 min
- Mix hazelnut semolina with powdered sugar, Trimoline, and egg white. Stir in the melted nut butter and carefully fold in the flour, baking powder, and salt. Pour the mixture into silicone molds, top with a few blueberries, and bake for about 15 minutes at 190°C (375°F).
- Remove the cakes from the molds, let them cool, decorate with fresh blueberries and dust with powdered sugar.
175 g
Hazelnut semolina
175 g
Icing sugar plus a little extra for dusting
20 g
Trimoline (invert sugar; alternatively rapeseed honey)
175 g
protein
175 g
40 g
Flour
3 g
baking powder
