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Inspired by lemon drizzle cake, a classic financier, aka friand, gets a brisk bath in sharp lemon syrup and swipe of glaze to make a lovely lemony low-effort treat.
Infused with a rich, full-bodied red wine, the cake is paired with a velvety chocolate ginger mousseline buttercream and pear ginger jam – my love for red wine–poached pears definitely inspired this cake.
We love matcha with red bean. We added mochi for an extra layer of chew – soft, stretchy and fun to pull apart. The earthy bitterness of matcha pairs perfectly with sweet, creamy red bean, while the mochi adds a gentle bounce to every bite. Best enjoyed fresh, while the mochi is still soft, tender and stretchable.
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