INGREDIENTS

• 150 g icing sugar
• 60 g de poudre d’amande
• 60 g flour
• 1/2 tsp baking powder
• 160 g egg whites
• 90 g Cauvin organic lemon & ginger olive oil
• optional: lemon zest

PREPARATION

1. Mix together the icing sugar, ground almond, flour, oil and a pinch of salt.
2. Beat the egg whites until stiff.
3. Gradually stir in the egg white. If you wish, add the zest of a lemon.
4. Grease the financier moulds if necessary and fill them almost to the brim.
5. Bake for 12 minutes at 180°C. The financiers are cooked when they are golden brown.
6. Wait a few minutes before unmoulding and let them cool.