THE MODERN BAKER

Ravneet Gill goes nuts for financiers, which are flexible with ingredients, quick to make and have a lovely buttery taste

Financiers – buttery, nut-based cakes made with egg whites – are quick to make and don’t require specialist equipment. They are traditionally made with ground almonds but you can be flexible – swap for ground pistachios or hazelnuts, if you like. Switching the chocolate chips for frozen berries is also a delicious idea.

These involve making brown butter, by simmering on a very low heat. As soon as the butter starts to smell nutty and turns a golden-brown colour, remove it from the heat and let it sit before straining it through a metal sieve into a bowl.

If you’re a fan of the brown bits in the butter, you can absolutely leave them in. It’s important to weigh the butter again once browned, making sure you have 100g, as it will lose mass in the cooking process.

The batter will keep happily in the fridge for three days.

Follow pastry chef Ravneet Gill on Instagram @ravneeteats