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Apricot and olive oil financiers

These small golden cakes are called “financiers” because of their rectangular shape, similar to the gold bars traded by bankers.

Préparation - 45 minutes


Serves 4

  • 25 g flour
  • 4 fresh apricots, washed and cut in 4
  • 75 g icing sugar
  • 25 g ground hazelnuts (or almonds)
  • 2 egg whites
  • 60 ml Favuzzi extra virgin olive oil
  • 10 g zest lime


  1. Sift sugar, flour and ground hazelnuts in a bowl.
  2. Gradually incorporate egg whites, mixing with an electric beater, until batter is smooth.
  3. Fold in lime zest with a spatula.
  4. Fill financier moulds ¾ full with batter, then push apricot pieces into the batter.
  5. Bake in the oven at 210°F (100°C) for 12 minutes.
  6. Remove from the oven and leave to cool for 10 minutes before unmolding.
  7. SLeave to cool completely on a rack, at room temperature, before serving.