Cherry & Peach Financier

A buttery baked almond sponge cake filled with peaches and cherry compote

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

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Cherry & Peach Financier – 513kcal per 180g serving

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Cherry and Peach Financier 

Cook time: 25-30 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6. 

2. Remove the plastic lid and place the financiers on a baking tray in their pots.  

3. Place in the centre of the oven for 25-30 minutes (until nicely golden brown on top and the cakes have risen).  

4. Once cooked, remove from the oven. Allow to stand for 5 minutes before serving. Be careful, as the pot will be hot to touch! 

5. Once cooled for 5 minutes, place on a plate and eat directly from the pot. 

Chef’s tip – If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.