Home > Recepten

Banana and Hazelnut Financier with Walnut Cream


50 g / 2 oz shelled walnoten, plus extra for decoration

200 ml / 7 fl oz melk

4 dooiers

2 Eetlepel caster suiker

good pinch of gemalen kaneel


50 g / 2 oz ongezouten boter

1 vanillepeul, split

3 eiwitten

100 g / 4 oz poedersuiker

50 g / 2 oz zelfrijzend bakmeel

40 g / 1> oz gemalen hazelnoten

2 bananen

2 Eetlepel suiker

cacao poeder, for dusting
  • Omschrijving recept: Nagerechten
  • Bron: BBC Good Food


Put the walnoten and melk in a pan. Bring to the boil, then blend in a food processor until smooth.

Whisk the dooiers with the caster suiker until thickened slightly and pale. Add the walnut paste and whisk well.

Pour the mixture into a clean pan and stir over a low heat until thickened enough to coat the back of a wooden spoon. Add the kaneel, then strain into a jug and leave to cool.

Line a large baking sheet with non-stick baking paper and put four 10 cm / 4 in cooking rings, a little spaced apart, on the sheet. Brush with a little olie.

Preheat the oven to 160 :C / Gas 3 / fan oven 140 :C.

Make the financier: melt the boter with the vanillepeul in a pan, then brown over a medium heat. Remove the vanillepeul and leave boter to cool.

Whisk the eiwitten until soft peaks form. Gradually whisk in the icing suiker, a spoonful at a time, then fold in the meel and hazelnoten, then the browned boter.

Divide the mixture between the rings and cook for 15 minutes until pale golden. Allow to cool a little, then remove the rings.

Thinly slice the bananen and arrange on top. Sprinkle over the suiker evenly, then caramelise under a hot grill or with a cooks blowtorch.

Transfer to plates and spoon a little walnut cream around. Dust with cacao poeder and decorate with walnoten.