The Daily Telegraph - Saturday - The Telegraph Magazine

Black sesame and miso financiers


Prep time: 30 minutes, plus chilling Cook time: 25 minutes

Makes 10-12

Traditiona­lly made with almond flour, the name of these little cakes is said to originate from their popularity with bankers working at the French stock exchange as their shape is reminiscen­t of gold ingots. Fern, our genius bakery manager, created these with tahini and sesame seeds in the batter, followed by a miso-caramel soak.


– 35g black sesame seeds, plus 1 tbsp extra for decoration

– 160g unsalted butter – 190g caster sugar

– 90g plain (or

gluten-free) flour

– 95g ground almonds – 160g egg whites

(approx 5 eggs)

– 50g tahini paste

– 1 tbsp miso paste, plus

1 tsp for the glaze – 1 tbsp white sesame


– 50g salted caramel sauce [such as Jude’s Salted Caramel Sauce from Sainsbury’s]

METHOD Preheat the oven to 180C/160C fan/gas 4.

Toast the black sesame seeds for 10–12 minutes, then allow to cool. Grind the seeds in a small grinder until they form a paste.

Brown the butter by bringing it to the boil in a pan. Allow it to bubble fiercely for 5-8 minutes, scraping the bottom of the pan with a spatula regularly. When the butter starts to smell sweet and nutty and the boiling foam rises up in the pan, pour the hot liquid (including the brown flecks and scrapings from the bottom of the pan) into a heatproof bowl. Allow the butter to cool, stirring occasional­ly.

Combine the sugar, flour and almonds in a large bowl, then pour in the egg whites slowly to combine all the ingredient­s. Add the tahini paste, black sesame and miso pastes. Slowly add the brown butter, incorporat­ing each addition fully before adding more. Place the batter in the fridge for several hours or overnight to chill.

Scoop the batter into a financier mould /tin or 5cm circular silicone or metal moulds. It should come two-thirds of the way up the sides. Sprinkle with a mix of black and white sesame seeds. Bake for 14-16 minutes, turning the mould after 10 minutes. Allow to cool in the mould then remove.

Combine 50ml water, the caramel sauce and extra teaspoon of miso together in a pan and heat gently until warm to the touch. Dip each financier, then set to dry out on a rack. Store in an airtight container for up to one week.

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