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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Cream together butter and sugar. (Photo #1)
Stir in beaten eggs, a little at a time. (Photo #2)
Add sifted dry ingredients and blend well to make a smooth batter. (Photo #3)
Fill financier molds with the batter to a depth of 1cm.
Spread marmalade on top about 3mm thick. (Photo #4)
Bake in a preheated oven at 180 °C (365 °F) for 15 - 18 minutes until brown.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
ten financier molds |
0kcal |
60 minutes |
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| butter |
100g |
| sugar |
50g |
| whole egg |
80g |
| cake flour |
100g |
| cocoa powder |
20g |
| marmalade |
70g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
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