Prue Leith showcased her coffee and walnut financiers with coffee buttercream, crushed caramel and sprayed gold topping for today’s technical challenge on The Great Celebrity Bake Off for SU2.
The ingredients are: 200g unsalted butter, 60g walnut pieces, 60g ground almonds, 240g caster sugar, 80g plain flour and 5 large egg whites.
For the caramel: 100g caster sugar.
For the coffee buttercream: 100g unsalted butter, at room temperature, ¼ tsp salt, ¼ tsp white vinegar, ½ tsp vanilla paste, 1½ tsp instant expresso coffee powder, 250g icing sugar, sifted, 2 tbsp double cream and Gold edible powder (optional).
See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes
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This recipe is not correct . The oven temperature is much too low and the sugar is icing sugar not caster sugar