Lemon & Poppy Seed Financiers with Verbena Syrup
Delicate almond financiers perfumed with lemon zest and studded with poppy seeds. Finished with a fragrant lemon verbena syrup that adds brightness and elegance. Light, buttery, and refined — perfect with afternoon tea or as a plated petit four.
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Print Pin RateServings: 12 Servings
Calories: 203kcal
Cost: £6.00
Equipment
- 1 Small Pan to melt butter
- 1 Bowl To mix the batter
- 1 Bowl to whisk egg whites
- 1 Financier Mould (12 compartments) or mini loaf tin
- 1 Small Saucepan To cook verbana syrup
Ingredients
For the Financiers
- 120 g Unsalted Butter ½ cup
- 100 g Ground Almonds 1 cup
- 90 g Icing Sugar ¾ cup
- 40 g Plain Flour ⅓ cup
- 3 each Egg Whites 3 each
- 1 tbsp Poppy Seeds 1 tbsp
- Zest of 1 Lemon 1 each
- 1 tbsp Fresh Lemon Juice 1 tbsp
- Pinch Fine Sea Salt
For the Verbena Syrup
- 100 g Caster Sugar ½ cup
- 100 ml Water ½ cup
- 8 each –10 Fresh Lemon Verbena Leaves 8–10 each
- 1 tsp Fresh Lemon Juice 1 tsp
Instructions
Financiers
- Melt the Unsalted Butter over medium heat until lightly golden and nutty (beurre noisette). Cool slightly.
- In a bowl, combine the Ground Almonds, Icing Sugar, Plain Flour, and Salt.
- Whisk the Egg Whites lightly until foamy (not stiff) and fold into the dry mixture.
- Stir in the browned Butter, Poppy Seeds, Lemon Zest, and Lemon Juice.
- Spoon into lightly buttered financier or mini loaf moulds, filling ¾ full.
- Bake at 180°C (350°F) for 12–15 minutes until golden and springy. Cool in moulds 5 minutes before turning out.
Verbena Syrup
- Combine the Caster Sugar and Water in a saucepan and bring to a gentle simmer.
- Remove from heat, add the Lemon Verbena Leaves, and infuse 15–20 minutes.
- Strain, stir in Lemon Juice, and cool completely.
To Finish
- Brush warm financiers lightly with the syrup, or spoon over just before serving.
Notes
Chef’s Note
Brown the butter properly — the toasted milk solids deepen flavour and balance the floral verbena.
Do not overwork the batter; financiers should remain tender and light.
For a plated dessert, serve with lightly whipped Crème Fraîche and fresh berries. Suggested Variations
Do not overwork the batter; financiers should remain tender and light.
For a plated dessert, serve with lightly whipped Crème Fraîche and fresh berries. Suggested Variations
- Replace Lemon Zest with Orange Zest for a softer citrus profile.
• Add a spoon of Honey to the syrup for extra gloss and depth.
• Dip one end in White Chocolate for a petit four finish.
Nutrition
Calories: 203kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 16mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Lemon & Poppy Seed Financiers with Verbena Syrup
Delicate almond financiers perfumed with lemon zest and studded with poppy seeds. Finished with a fragrant lemon verbena syrup that adds brightness and elegance. Light, buttery, and refined — perfect with afternoon tea or as a plated petit four.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 12 Servings
Calories: 203kcal
Cost: £6.00
Equipment
- 1 Small Pan to melt butter
- 1 Bowl To mix the batter
- 1 Bowl to whisk egg whites
- 1 Financier Mould (12 compartments) or mini loaf tin
- 1 Small Saucepan To cook verbana syrup
Ingredients
For the Financiers
- 120 g Unsalted Butter ½ cup
- 100 g Ground Almonds 1 cup
- 90 g Icing Sugar ¾ cup
- 40 g Plain Flour ⅓ cup
- 3 each Egg Whites 3 each
- 1 tbsp Poppy Seeds 1 tbsp
- Zest of 1 Lemon 1 each
- 1 tbsp Fresh Lemon Juice 1 tbsp
- Pinch Fine Sea Salt
For the Verbena Syrup
- 100 g Caster Sugar ½ cup
- 100 ml Water ½ cup
- 8 each –10 Fresh Lemon Verbena Leaves 8–10 each
- 1 tsp Fresh Lemon Juice 1 tsp
Instructions
Financiers
- Melt the Unsalted Butter over medium heat until lightly golden and nutty (beurre noisette). Cool slightly.
- In a bowl, combine the Ground Almonds, Icing Sugar, Plain Flour, and Salt.
- Whisk the Egg Whites lightly until foamy (not stiff) and fold into the dry mixture.
- Stir in the browned Butter, Poppy Seeds, Lemon Zest, and Lemon Juice.
- Spoon into lightly buttered financier or mini loaf moulds, filling ¾ full.
- Bake at 180°C (350°F) for 12–15 minutes until golden and springy. Cool in moulds 5 minutes before turning out.
Verbena Syrup
- Combine the Caster Sugar and Water in a saucepan and bring to a gentle simmer.
- Remove from heat, add the Lemon Verbena Leaves, and infuse 15–20 minutes.
- Strain, stir in Lemon Juice, and cool completely.
To Finish
- Brush warm financiers lightly with the syrup, or spoon over just before serving.
Notes
Chef’s Note
Brown the butter properly — the toasted milk solids deepen flavour and balance the floral verbena.
Do not overwork the batter; financiers should remain tender and light.
For a plated dessert, serve with lightly whipped Crème Fraîche and fresh berries. Suggested Variations
Do not overwork the batter; financiers should remain tender and light.
For a plated dessert, serve with lightly whipped Crème Fraîche and fresh berries. Suggested Variations
- Replace Lemon Zest with Orange Zest for a softer citrus profile.
• Add a spoon of Honey to the syrup for extra gloss and depth.
• Dip one end in White Chocolate for a petit four finish.
Nutrition
Calories: 203kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 16mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.