- 100g unsalted cultured butter
- 1½ tsp white Kunzea flakes
- 1 cup almond meal
- 80g icing sugar, sifted
- 45g plain flour
- 2 tsp lemon aspen powder
- generous pinch salt
- 4 eggs, separated and whisked
- ½ tsp almond essence
- 1½ tsp wattleseed, toasted and ground
- 1 cup dry sherry
- quandong salad, to serve
Preparation time: 5 minutes
Cooking time: 20 minutes
1 Preheat oven to 180°C. Put the butter in a saucepan set over a moderate heat and cook until golden, add the white Kuznea flakes, then dip the saucepan in cold water to stop the cooking.
2 Combine the almond meal, icing sugar, flour, lemon aspen powder and salt, stir in egg whites, then the butter and almond essence. Spoon into ½ cup non-stick moulds and bake for 12-15 minutes, until just firm on top.
3 Meanwhile, combine the yolks, wattleseed and sherry in a bowl and whisk well. Set over a saucepan of simmering water and cooking, whisking constantly, until thickened. Serve with the financiers and quandong salad.