A seasonal treat!

Makes 12 • Prep 25 min • Oven 20 min


6 firm damsons
50g ground almonds
150g sugar
50g flour
4 egg whites
1 pinch of salt

Recipe steps


Preheat the oven to 180°C fan. Cut out 12 round pieces of baking paper to fit the bottom of each muffin hole. Grease 12 holes of a muffin tin and line the bottom with the baking paper rounds.


Wash the damsons and pat dry. Cut into quarters, removing the stone, and set aside.


Put the ground almonds, sugar, flour and egg whites into a bowl with a pinch of salt. Whisk until you get an even batter.


Melt the butter in a small saucepan and cook for approximately 5 minutes until it starts to brown and smells nutty. Take off the hob and pour the hot butter into the batter while whisking.


Distribute the batter between the 12 muffin holes, filling them halfway, and stick 2 damson quarters into each muffin hole.


Bake in the preheated oven for 20 minutes.


Put the muffin tin on a wire rack, leave to cool for 10 minutes before carefully unmolding the financiers.


These are best eaten on the day they are baked.

Recipe created by Anne’s Kitchen