Cherry and almond financiers

Ingredients

• 4, or about 135 gegg whites
• 155 gicing sugar
• 95 gground almonds
• 95 gsemi-salted butter, or unsalted butter plus 1 teaspoon fleur de sel
• 45 gplain flour
• ½ teaspoon (optional)liquid vanilla
• 18cherries

Instructions

1. 1

   Preheat the oven

   Heat the oven to 170°C.

2. 2

   Brown the butter

   Melt the butter in a saucepan and let it cook a little longer, until it gives off a light nutty aroma.

3. 3

   Mix the dry ingredients

   Put the icing sugar, ground almonds and flour in a bowl, then add the vanilla.

4. 4

   Whisk in whites

   Whisk the dry ingredients together, then gradually pour in the egg whites.

5. 5

   Add the butter

   Once the mixture is smooth, pour in the browned butter in a thin stream while whisking.

6. 6

   Fill the moulds

   Divide the mixture between financier moulds, filling each about two-thirds full.

7. 7

   Add the cherries

   Place two cherries in each mould.

8. 8

   Bake until golden

   Bake for about 20 minutes, until the financiers are nicely golden.

9. 9

   Cool before unmoulding

   Leave the financiers to cool until lukewarm before removing them from the moulds.

What are financiers?

Financiers are small French cakes traditionally made with ground almonds, egg whites and browned butter. Their name is often associated with their gold-bar shape, though they can be baked in other small moulds.

This version adds two cherries to each cake, bringing a juicy, slightly tart contrast to the rich almond mixture. Browning the butter gives the batter a gentle toasted aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 5g protein, 26g carbs, 14g fat.

The icing sugar and cherries provide most of the carbohydrates, while the butter and ground almonds contribute most of the fat. Egg whites and almonds provide some protein, though these are primarily a sweet bake. For a more balanced plate, serve a financier with plain yoghurt or fresh fruit.

The role of each ingredient

Egg whites: these help bind the mixture while keeping it lighter than a batter made with whole eggs. Add them gradually so they blend evenly with the dry ingredients.

Ground almonds: they bring the characteristic soft, moist crumb and nutty flavour. Icing sugar and flour round out the batter without overpowering the fruit.

Getting the browned butter right

Browned butter: melt it in a saucepan and keep cooking briefly until you notice a light nutty smell. The recipe gives no separate browning time, so use the aroma as your cue.

Salt: semi-salted butter is the simplest choice. If using unsalted butter, the recipe calls for 1 teaspoon of fleur de sel.

Filling and adding fruit

Moulds: fill each financier mould to about two-thirds, leaving space for the batter to rise as it bakes. The recipe makes nine servings, with two cherries for each mould.

Cherries: place them on top of the batter rather than stirring them through. This keeps the fruit distributed between the cakes.

How to tell when they are done

Colour: bake at 170°C for about 20 minutes, until the financiers are well golden. Ovens and moulds can vary, so treat the colour as the recipe’s main doneness cue.

Cooling: allow the cakes to become lukewarm before unmoulding. They are delicate while hot, so a little patience helps them come out neatly.

Serving ideas

These are well suited to teatime, served on their own or alongside tea or coffee. Their almond richness and fruity centre make them satisfying as a small sweet treat.

For a more substantial plate, serve one with plain yoghurt or a bowl of fresh fruit. Keep accompaniments simple so the cherry and browned-butter flavours remain centre stage.

Recipe notes & tips

• Measure the egg whites by weight if you want to use the stated 135 g amount.
• Add the egg whites in stages and whisk until the mixture is smooth.
• Watch for a light nutty aroma as the butter browns.
• Fill each mould to about two-thirds rather than right to the top.
• Use two cherries per mould to keep the portions consistent.
• Let the cakes cool until lukewarm before unmoulding.

Variations

• Use sour cherries: their sharper flavour makes a livelier contrast with the sweet almond batter.
• Try another stone fruit: use small pieces of apricot or plum in place of the cherries.
• Add citrus zest: mix a little finely grated lemon zest into the dry ingredients.
• Make them without vanilla: leave it out, as it is optional in the recipe.
• Use unsalted butter: add the specified 1 teaspoon of fleur de sel.

Common mistakes to avoid

• Overbrowning the butter: stop when it gives off a light nutty aroma rather than letting it darken too far.
• Adding all the egg whites at once: pour them in gradually while whisking for a smoother mixture.
• Overfilling the moulds: stop at two-thirds full to leave room for the batter to rise.
• Using too many cherries: stick to two per mould so the fruit does not overwhelm the small cakes.
• Unmoulding while hot: wait until the financiers are lukewarm so they are less likely to break.

How to store

Once completely cool, store the financiers in an airtight container for up to 2 days. Warm briefly in a low oven if you would like to serve them slightly warm; avoid overheating, which can dry them out.

Frequently asked questions