Black Treacle Financiers | olivemagazine

Black Treacle Financiers | olivemagazine

www.olivemagazine.com

These delicate mouthfuls are served at the close of the set menu at The Water House Project, an ethically focussed fine-dining restaurant in east London

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Ingredients

  • 100g unsalted butter plus extra for the tin
  • 50g black treacle
  • 60g icing sugar plus extra to serve
  • 100g ground almonds
  • 50g self-raising flour
  • pinch of baking powder
  • 150g egg whites (about 5 medium)

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