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In The Kitchen - Almond Financiers

In The Kitchen - Almond Financiers

I grew up in a family who love to bake, the entire family would gather on special occasions with home-baked goods served in abundance. My paternal Grandma holding the title of chief baker and a huge influence over everyone's culinary endeavours. In the last few years, my intolerance to gluten and dairy hinders me from being able to enjoy these traditional delicious treats which I used to love in my childhood. I don't let this stop me from enjoying these sweet treats that we crave on special occasions it has allowed my creativity to flourish in the kitchen. I relish the challenge of being able to develop and adapt recipes in order that I can enjoy them. I love the satisfaction of creating something that may seem simple but the delicious flavour combinations and feeding them to friends and family who would never tell the difference!

I wanted to share with you my latest experiment - Almond Financiers

Traditionally a French dessert often associated with a light buttery cake have been adapted (by me) to create a muffin version of these bar style cakes. They are such an easy bake and so deliciously sweet with the almonds providing the buttery richness that goes perfectly with a cup of Earl Grey!




  • 70g ground almonds
  • pinch of salt 
  • 35g of gluten free flour (I used doves farm gluten free plain flour blend)
  • 100g of golden caster sugar
  • 1 tsp Vanilla Extract
  • egg whites from 3 free-range organic eggs
  • 90g coconut oil (melted) plus extra for greasing 
  • your choice of seasonal fruit


1) Preheat your oven to 180°C

2) Melt the coconut oil in a pan, then set aside for a few minutes to cool

3) In a large bowl, mix together the almonds, salt, flour and sugar, add in the vanilla extract and egg whites and whisk until it all comes together

4) Pour in the melted coconut oil, mixing constantly until you have the mixture to the consistency of a pancake batter

5) Divide the mixture into your pre-greased muffin tins, place you seasonal fruit in the top of each muffin. I used local British blueberries and put 4-5 blueberries per cake

6) Bake for between 8-9 mins, then turn the oven down to 160°C and further bake for between 5-8mins keeping your eye on them as you don't want them to burn!

7) When they're done your skewer should come out clean and the cakes should spring back slightly when pressed. Let them cool for a while before removing them from the tin. Enjoy!

Follow Olivia on Instagram @olivianewstead

Q&A with... Katy Barron

Q&A with... Katy Barron

Frieze Art Fair - Mandy Williams

Frieze Art Fair - Mandy Williams