Extra-moist coffee financiers

Ingredients

• 100 gbutter
• 115 gicing sugar
• 100 gground almonds
• 4 gbaking powder
• 70 gplain flour
• 4egg whites, at room temperature
• 1 generous pinchsalt or fleur de sel
• 10 ml (2 teaspoons)coffee extract
• 2 sticks (4 g total)instant coffee

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, combine the flour, ground almonds, salt, baking powder and icing sugar.

2. 2

   Melt the butter

   Melt the butter in a small saucepan, stir in the instant coffee and leave it to cool slightly.

3. 3

   Preheat the oven

   Heat the oven to 180°C.

4. 4

   Foam the egg whites

   Whisk the egg whites in a bowl or stand-mixer bowl at low speed until foamy; do not whisk them to stiff peaks. Fold them into the dry ingredients with a spatula until the batter is somewhat thick.

5. 5

   Add the coffee

   Add the melted butter and coffee extract, then mix until the batter is smooth and evenly combined.

6. 6

   Chill the batter

   Transfer the batter to a bowl, cover it with cling film and refrigerate for 30 minutes to 1 hour. If you prefer, you can skip the rest and bake straight away.

7. 7

   Prepare the mould

   Butter your chosen mould unless it is made of silicone.

8. 8

   Fill the mould

   Spoon in the batter and tap the tray to level the surface.

9. 9

   Bake the cakes

   Bake for about 14 minutes.

10. 10

    Cool before serving

    Leave the financiers to cool slightly before turning them out, then transfer them to a wire rack to cool completely.

What are financiers?

Financiers are small French cakes traditionally made with ground almonds, egg whites and butter. Their compact shape and tender crumb make them a handy treat to serve with a hot drink.

This version adds coffee extract and instant coffee to the butter for a clear coffee flavour. The batter is mixed gently, which helps keep the cakes soft rather than springy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 0g protein, 0g carbs, 0g fat.

The almonds, flour and sugar provide most of the carbohydrates, while the butter supplies most of the fat; egg whites contribute protein. Pair a financier with fresh fruit or yoghurt for a more rounded snack.

The coffee and butter

Instant coffee: Stir it into the melted butter while the butter is warm so it can dissolve and distribute through the batter.

Coffee extract: This adds another layer of coffee flavour; mix it in with the butter rather than adding it to the dry ingredients.

Mix for a tender crumb

Dry ingredients: Combine the flour, almonds, raising agent, salt and icing sugar thoroughly before adding the egg whites.

Egg whites: Whisk only until foamy, not into a meringue. Fold them in with a spatula so the batter stays cohesive without being overworked.

Resting the batter

Chilling: The recipe gives the batter 30 minutes to 1 hour in the fridge. This is a useful pause before baking, although the method also allows you to bake the batter without resting it.

Timing: The stated total time is 25 minutes, but following the full chilling period adds 30 minutes to 1 hour before baking.

Check the bake

Baking: Bake at 180°C for about 14 minutes. Keep an eye on the cakes towards the end, as mould size and oven performance can affect how quickly they cook.

Cooling: Let them firm up slightly before turning them out, then cool fully on a wire rack. This helps avoid breaking the delicate cakes while they are still hot.

Choose and prepare your mould

Mould choice: Use the mould you have available; the method does not specify a particular shape. Silicone moulds do not need buttering, while other moulds should be greased before filling.

Even surface: Tap the filled tray gently to smooth the batter. This gives the cakes a more level top as they bake.

Serving ideas

Coffee pairing: Serve the financiers with coffee for a straightforward match to their flavour, or offer tea for a gentler contrast.

For a simple dessert, place a couple on a plate with fresh fruit. They are also easy to set out as small afternoon treats.

Recipe notes & tips

• Bring the egg whites to room temperature before mixing.
• Use a low whisking speed and stop as soon as the whites turn foamy.
• Scrape the coffee butter into the batter so none is left in the saucepan.
• Tap the filled mould gently to level the batter.
• Let the cakes cool slightly before turning them out.

Variations

• Stronger coffee: Increase the coffee extract slightly for a more pronounced flavour.
• Chocolate finish: Drizzle the cooled cakes with melted dark chocolate.
• Citrus note: Add a little finely grated orange zest to the dry ingredients.
• Nut swap: Replace some of the ground almonds with another finely ground nut.
• Fleur de sel: Use fleur de sel in place of ordinary salt for occasional salty notes.

Common mistakes to avoid

• Whipping to stiff peaks: Stop when the egg whites are foamy so they fold into the batter easily.
• Adding hot butter: Let the coffee butter cool slightly before mixing it in.
• Skipping the mould preparation: Butter non-silicone moulds to help the cakes release.
• Overmixing: Fold the egg whites in gently and mix only until the batter is smooth.
• Unmoulding while hot: Let the cakes cool slightly first so they are less likely to break.

How to store

Once completely cool, keep the financiers in an airtight container at room temperature and eat within 2–3 days. If you would like to serve them warm, reheat briefly in a low oven.

Frequently asked questions