Financier

Cook the butter in a saucepan over moderate heat, not maximum, whisking from time to time so it does not stick and burn, until golden brown; it 'sings' and forms a mousse on top when nearly done.

Transfer to a container and leave to cool on the side before mixing the rest.

In a mixing bowl whisk the roasted almond powder, sifted icing sugar and salt until homogeneous, then add the sifted flour.

Add the inverted sugar (or honey).

Add room temperature egg white; cold egg white makes the financier spongy rather than tender.

Mix with the paddle attachment two to three minutes until smooth and homogeneous.

Add the cooled brown butter and mix in; finish by hand to a very smooth texture.

Cover with plastic wrap in contact to avoid a skin and refrigerate 12 hours.

Bake slowly at a low temperature, ideally in a static oven, or in a convection oven with the fan on minimum, so the cake does not rise too much or dry out.