Financier (Mini Almond Cake)
300g Anchor butter
20g emulsifier (Quick75)
75g high ratio flour
180g all purpose flour
45g ground almonds
9g baking powder
40g Anchor UHT milk
Cream butter, sugar and emulsifier on high speed for 5 minutes and 10 minutes on medium speed. Scrape down.
Add egg and vanilla gradually on high speed and mix for 10 – 15 minutes.
Pour in sorbitol over 1 minute on slow speed.
Preblend flour, ground almonds and baking powder and fold in on slow speed over 30 seconds. Add milk followed by raisins.
Scale into small rectangular silicon moulds with an ice-cream scoop until 3/4 high. Bake at 190°C for 20 minutes.