FINANCIERS WITH STRAWBERRIES N BLUEBERRIES

Ingredients :
(Recipe adapted from here)

• 150 g / 5 1/2 oz / 1 1/2 cups ground almonds
• 90 g / 3 1/4 oz / unbleached plain flour or white spelt flour or gluten free
• 220 g / 8 oz unrefined icing sugar / or unrefined light soft brown sugar (I used brown sugar and reduced sugar to 150g)
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence or zest of half a lemon, optional
• 280 ml / 9 3/4 fl oz / about 8free range egg whites
• 200 g / 7 oz unsalted butter, melted
• 6 strawberries, hulled and halved (I also used some blueberries)

Method :
Preheat the oven to 190°C (375°F / Gas 5). Lightly grease a standard 12-hole muffin tin with butter.
Put the ground almonds, flour, icing sugar and baking powder into a large mixing bowl. Add the egg whites, a little at a time, whisking well after each addition. Pour in the melted butter and flavouring, if using, and whisk through until just combined.
Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier. Bake in the oven for about 30 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 5 minutes, otherwise they will collapse! Turn out onto a wire rack to cool completely and serve.

KUIH BAHULU

Ingredients :

(Recipe adapted from here)

3 eggs (A size) , 56g-57g per egg

120g caster sugar

35g cake flour

70g self-raising flour

1tsp homemadepandan paste, optional (I replaced with vanilla extract)

Corn oil, for greasing 

Method :

1. Pre-heat oven to 200C, grease the Bahulu mould with oil, pre-heat for 5mins.
2. Sift cake flour and self-raising flour together, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use hand electric mixer, 4mins at high speed 4, 11mins at speed 2, 1min at speed 1, total time 13mins ).
4. At the slowest speed, add in flour in 3 batches, add in pandan paste ,roughly combine. Then gently fold with a spatula till well combined.
5. Remove Bahulu mould from the oven, spoon mixture into mould and fill 100% full (so you can have nice bump on top).
6. Bake for 12mins (no fan) at middle rack or until golden brown.
7. Remove mould from oven and put on wire rack, use a toothpick or bamboo skewer, prick cake with skewer and lift out. Cool on wire rack or bamboo basket. Store in air-tight container once cooled.
8. Grease warm mould again before use and put into oven to re-heat for 5mins. Continue to bake until all mixture finished.
9. Store cool kuih Bahulu in air-tight container, consume within 2 days, otherwise store in the fridge for later consume.