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.