Raspberry & white chocolate financier traybake

Dessert with 10 ingredients.

Total time: 50 minutes

Ingredients

• 100 gram white chocolate chips or chunks
• 6 large egg whites (freeze the egg yolks for another recipe)
• 100 gram plain flour
• icing sugar for dusting
• 227 gram tub clotted cream to serve
• 200 gram butter plus extra for the tin
• small pinch of ground cinnamon
• 150 gram raspberries
• 100 gram ground almonds
• 200 gram golden caster sugar

Method

1. Melt the butter in a small pan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a nutty brown. Remove from the heat, tip into a bowl to stop it cooking and leave to cool.
2. Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 25cm baking tin at least 4cm deep and line with baking parchment. Mix the sugar, flour, almonds and cinnamon together. Beat the egg whites in a separate large bowl using an electric whisk to soft peaks. Fold the beaten egg whites into the flour mix using a large metal spoon. Slowly pour in the brown butter, folding it in until everything is combined and the batter is light. Scrape into the prepared tin. Scatter over the raspberries and chocolate.
3. Bake for 20-25 mins until firm. Leave to cool in the tin, then dust with some icing sugar and cut into squares or bars. Will keep, well wrapped, for up to three days at room temperature. Serve with clotted cream.