Marlette’s French financier almond cakes (dairy-free option)

Laurent&Magalie suggest this easy recipe based on Marlette’s mixes for you.
Marlette is two sisters, Margot and Scarlette, who offer a range of cake mixes with or without gluten. Their mixes are organic, hand-made and local (from the île de Ré, in France). You only need to add the fresh products such as eggs, milk or butter.
You can therefore change these recipes into dairy-free versions by replacing the cows’ milk with vegetable milks.
These mixes can be found at Laurent&Magalie.

You can adapt the recipe to make it dairy-free. The recipe requires 80 g of butter but you can put in 60 g of olive oil, and the result will be perfect too. You can cook them in a mini-muffin tin but you can use any tin.

1. Preheat the oven to 180°C.
2. Break the eggs into a small bowl and separate the whites from the yolks. Reserve the yolks to use in a recipe for custard or pastries, for example. Beat the whites until firm (about 3 to 4 mn, it depends on the speed) with an electric whip starting at a low speed and increasing the speed after 1 minute, when they start to become frothy. Reserve the beaten whites.
3. Pour the contents of the packet into another bowl, add the olive oil. Mix well. Incorporate the egg whites using a wooden spoon or a spatula (not the whip as it might break up the egg whites).
4. If your tin is not a silicone one, oil it lightly.
5. Pour the mixture into the fin and cook for 15 to 20 mn à 180°C (it all depends on your oven).
6. Take the financiers out of the oven and leave to cool in the tin for 5 mn.
7. Turn out and leave to cool completely on a rack.