These small cakes have texture from the almonds and a delicate sweet flavor. The batter is very different from regular cakes but easy to make and can be kept in the refrigerator for up to 3 days before baking. It's a great way to use leftover egg whites.
A French classic
These cute almond cakes are very rich in flavor and texture.
They're a vintage French recipe that can be made with other nuts. Pistachio financiers are extremely popular, and we have a chocolate financier recipe that's truly memorable.
Similar to madeleines, they're perfect for afternoon tea or with a cup of coffee after dinner.
The batter for our blackberry almond cakes is similar, but these financiers have brown butter, and that's a game changer. The depth of flavor is incredible.
Ingredient Notes
- Almond flour: store-bought has the perfect consistency. But you can make your own with a good food processor. Be careful not to process the whole almonds so much that they start releasing their oil.
- Egg whites: it's a great recipe to use them. They can be several days or a week old as long as they were kept in a closed jar in the refrigerator.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations
- Ground spices: add ground cardamom or cinnamon.
- Fruit: add small pieces of stone fruit or berries before baking.
- Different nuts: use pistachios or hazelnut flour instead of almond.
Financiers batter
Brown butter
It's easy to make and essential for that unique flavor.
It's used warm and melted, but you can make it ahead of time and keep it refrigerated like regular butter.
Egg whites
They're mixed with the almonds and sugar. The mixture is thick but will loosen up when heated.
Almond mixture
Heat it until warm, stirring constantly. It will loosen it as the egg whites become more liquid.
Final batter
Stir the browned butter into the almonds. Do so gradually so it's all well integrated.
Chill
This step is essential for the financier batter to hydrate and the flavors to meld, resulting is soft and amazing cakes.
I use freezer sheets, but plastic wrap works just as well.
Vintage Kitchen Tip
Financiers are best eaten the day they're baked, but the batter can be kept for up to 3 days in the fridge, covered, before baking. So you can make it ahead and bake fresh little cakes as needed.
Baking
Sliced almonds on top add crunchiness and look beautiful. Chopped almonds also work.
Fresh fruit: add small pieces of fruit instead of the almonds. I like peach, plums, strawberries or other berries.
Fill the molds
The batter is soft and thick. Use small spoons to fill and even out. It's a bit messy.
Bake
They will rise and crack and that is fine. The top will get golden brown and a tester will come out clean. Don't overbake them.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Storage: once you bake the small cakes, it's best to eat them within the first few hours. If you have leftovers, it's best to freeze them for up to a month and thaw at room temperature.
Related recipes you might like:
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5-ingredient Financiers (French almond cakes)
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Ingredients
- ¾ cup unsalted butter
- 1 cup sugar
- 1 cup almond flour
- 6 egg whites, large
- ⅔ cup all-purpose flour
- ¼ cup sliced almonds, or chopped almonds
Instructions
- You can easily halve this recipe and make 6 financiers.
Make brown butter:
- In a small saucepan over medium heat, melt ¾ cup unsalted butter. Swirl the pan occasionally. It will bubble and foam, turn a golden brown color and release a nutty aroma. This should take around 5–7 minutes. Be careful as it can burn quickly towards the end.
- Remove from heat and let it cool slightly.
For the almond batter:
- Combine 1 cup sugar and 1 cup almond flour in a medium saucepan. Add 6 egg whites and stir until incorporated.
- Place over medium-low heat and stir constantly until slightly runny. It should be warm not too hot! Remove from the heat and stir in ⅔ cup all-purpose flour, mixing well.
- Gradually add the slightly cooled brown butter stirring as you go. Mix until smooth and all ingredients are evenly combined. The batter will be quite loose.
- Cover with plastic and refrigerate 1 hour or up to 3 days.
- Preheat the oven to 350°F (180°C). Lightly grease rectangular financier molds or mini muffin tins.
- Spoon the batter into the prepared molds, filling about ¾ full. Place a few sliced or chopped almonds on top.
- Bake for 12 to 15 minutes, or until the edges are golden brown, the top cracked and a toothpick or cake tester inserted in the center comes out clean. Avoid overbaking.
- Let cool on a wire rack until you can remove them from the molds and let cool completely. Run a smooth-bladed knife around the edges so they come out more easily.
- Serve at room temperature within the next few hours if possible.
- Freeze leftovers wrapped in plastic and then foil or in a freezer-safe sealed bag.
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