Man­darin fi­nanciers

Irish Examiner - Weekend - - Food -

The peel of 4 man­darins, sliced into thin strips 60g of caster su­gar 100g of but­ter 1 tbs of hon­ey40g plain flour120g ic­ing sug­ar140g of ground al­mondsa pinch of sea salt3 egg whites, lightly beaten The zest of 3 man­darins The zest of 1 lemon Fill a small saucepan with wa­ter and bring to the boil. Add the man­darin peel and bring to the boil again, then drain well. Re­peat this process. Re­fill the pan with 120ml of wa­ter, add the caster su­gar and bring to the boil, stir­ring well.

Add the peel and re­duce the heat un­til the mix­ture is sim­mer­ing and sim­mer for about fif­teen min­utes, stir­ring oc­ca­sion­ally un­til the mix­ture has thick­ened to a syrup.

Heat the oven to 220 de­grees. Grease and flour a 12 hole bun tin. I used a fluted one but a more stan­dard round tin is also fine to use.

Heat the but­ter un­til it turns brown in colour. Strain into a bowl, dis­card­ing what is left in the sieve. Whisk a ta­ble­spoon of runny honey into the but­ter and set aside.

Sieve the flour and su­gar into a large bowl, add the ground al­monds and salt and stir un­til com­bined. Stir in the lightly beaten egg whites un­til well com­bined, then pour in the browned but­ter and zest and mix un­til smooth.

Scoop the cake bat­ter into the pre­pared tins and bake for six min­utes. Turn down the heat to 200 de­grees and cook for a fur­ther six min­utes. Turn off the heat and leave the cakes rest in the oven for an­other five min­utes to firm up.

Re­move the tray from the oven and al­low to cool for five min­utes then gently place the fi­nanciers onto a wire rack. Ar­range a nest of the caramelised man­darin peel on top of each one once they have slightly cooled. Pour a spoon of syrup over the top.

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