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Orange Financier


  • 75g cooked butter*

  • 90g egg white

  • 80g sugar

  • 40ml sugar syrup

  • 60g almond powder

  • 50g cake flour + extra for dusting

  • 1g baking powder

  • Pinch of salt

  • 4g orange zest

  • 5ml grand marnier

  • Butter – for greasing


  1. Grease financier mould pan with butter, chill pan until required.

  2. *Cook 100g butter until it turns brown, sieve and butter is ready to be used.

  3. In a large mixing bowl, whisk egg white until foamy. Add in sugar and syrup, followed by zest and liqueur. Mix well.

  4. Add in almond, flour, baking powder and salt, followed by cooked butter in 2 additions.

  5. Remove pan from fridge and dust with flour. Pour batter in 80-90% filled and bake in a preheated oven of 170degC for 15mins.

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