Damson Financier Cake

We recently served these as the final course at our Harvest Farm Feast. The rich miniature almond slices are delicious desserts and perfect as a treat with a cup of tea after a day of picking grapes.

Makes 8 individual cakes (you will need a rectangular silicone mini cake mould).

Ingredients
200g Damsons
150g Ground Almonds
170g Icing Sugar
50g Plain Flour
4 Egg Whites
150g Butter, melted
Almond Essence
30g Flaked Almonds

Clotted Cream, to serve alongside

Method

• Wash and destalk the damsons. Place put in a saucepan with little water
over a low heat. Cook until completely softened, allow cooling. Once cooled, carefully go through damsons discarding any stones, then blitz to make a purée.

• Sift together ground almond, icing sugar and flour into a large bowl.

• Add the egg whites, melted butter and a few drops of almond essence. Stir until well mixed.

• Cover the mixture and place in fridge to cool for at least an hour. 

• Lightly oil the silicone moulds and place on a flat baking sheet. Remove almond mixture from fridge and gently swirl in 2 tablespoons of the damson puree to give a rippled effect.

• Spoon the cake mixture into the moulds and level off with a knife so that the tops of the cakes are flush. Sprinkle with flaked almonds and bake in a moderate oven at 200℃ for 18 - 22 minutes until lightly browned and firm to the touch.

• Leave to cool in the mould before turning out.

• Sweeten the remaining damson puree to taste.

• Serve the Financier cakes warm, with damson purée and clotted cream alongside.