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Hazelnut Financier with Rosemary Honey Cream

Name: Hazelnut Financier with Rosemary Honey Cream
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 2 servings
Ingredients: 2.5 oz unsalted butter, plus extra for greasing; 2.5 oz roasted hazelnut flour; 2 oz all-purpose flour; 2.5 oz powdered sugar; 1/4 tsp sea salt; 2 large egg whites, room temperature; 1/2 tsp vanilla extract; 1/3 cup heavy cream, cold; 1 tbsp rosemary honey (or regular honey with a pinch of dried rosemary); Fleur de sel and crushed roasted hazelnuts for garnish

A buttery, tender almond-flour cake with hazelnut depth, baked in a small rectangular mold until golden and moist. Served with a silken dollop of whipped cream infused with rosemary honey and a pinch of fleur de sel, a refined afternoon pause.

881cal 13gprotein 66gcarbs 65gfat 15min prep 14min cook 2serves

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