Financiers

Ingredients

• 100 g (7 tablespoons)unsalted butter
• 130 g (1 1/8 cups), siftedicing sugar
• 60 g (2/3 cup)ground almonds (almond flour)
• 50 g (6 tablespoons)plain flour
• 1/2 teaspoonbaking powder
• 1/8 teaspoonsalt
• 140 g (4 large)egg whites
• 1 teaspoon, optionalpure vanilla extract
• To taste, optionalraspberries, dark chocolate chunks or almonds

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180°C (350°F). Grease a mini muffin pan with butter or cooking spray, or line the cups with paper cases.

2. 2

   Brown the butter

   Melt the butter in a medium, heavy-based saucepan over medium heat. Continue heating until small golden flecks form on the bottom and it smells nutty and caramel-like, watching closely so it does not burn. Take the pan off the heat, pour the butter into a small bowl straight away and leave it to cool slightly.

3. 3

   Mix the batter

   Whisk the icing sugar, ground almonds, flour, baking powder and salt together in a medium bowl. Add the browned butter, egg whites and vanilla, if using, then mix just until smooth and combined; avoid overmixing.

4. 4

   Bake the cakes

   Divide the batter between the muffin cups, filling each almost to the top. If using toppings, add them just before baking; halve raspberries and place one half, cut-side down, on each cake, pressing gently. Bake for 10–15 minutes, until a toothpick inserted into a cake comes out clean. Leave the cakes in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

5. 5

   Store the cakes

   They are best on the day they are made. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge, or freeze for up to 2 months. Thaw at room temperature for 2 hours or overnight in the fridge.

What are financiers?

Financiers are small French cakes traditionally made with ground almonds and browned butter. Their name is often associated with their gold-bar shape, though a mini muffin pan makes a handy home version.

Almonds keep the crumb tender, while browned butter gives this version its toasted, caramel-like aroma. The batter comes together quickly, so the main technique to watch is browning the butter without letting it scorch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 76 calories, 1g protein, 8g carbs, 5g fat.

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

The key ingredients

Ground almonds: They bring a delicate nut flavour and help make the cakes moist. Use almond flour or finely ground almonds for a smooth batter.

Icing sugar: Its fine texture blends readily with the dry ingredients. Sifting it helps break up lumps before mixing.

Egg whites: These bind the batter without adding yolks. Add them with the butter and mix only until the ingredients come together.

Brown the butter carefully

Watch for golden flecks on the pan bottom and a nutty, caramel-like smell; these are the cues that the butter is ready. The change from browned to burnt can happen quickly, so stay by the pan.

Pour the butter into a separate bowl as soon as it is ready. This stops the hot saucepan from continuing to cook it.

Mix for a tender crumb

Whisk the dry ingredients first to distribute the baking powder and salt evenly. Then add the slightly cooled butter, egg whites and optional vanilla.

Stop mixing as soon as the batter is smooth and combined. Overmixing can make the cakes less delicate.

Check the bake

Fill each mini muffin cup almost to the top so the cakes have room to rise without spilling over. Add any optional toppings just before the pan goes into the oven.

Start checking at 10 minutes, since smaller cakes can finish quickly. A toothpick inserted into the centre should come out clean; let the cakes rest in the pan for 5–10 minutes before moving them to a rack.

Serving ideas

Serve the financiers once they have cooled, alongside tea or coffee. Their buttery almond flavour also pairs well with fresh raspberries.

If adding toppings, use raspberries, dark chocolate chunks or almonds as suggested in the recipe. Add them to the batter tops just before baking.

Recipe notes & tips

• Use a light-coloured saucepan if you have one, as it makes the butter’s colour easier to judge.
• Pour browned butter out of the hot pan immediately to prevent it from darkening further.
• Let the butter cool slightly before mixing it with the egg whites.
• Use a small spoon or piping bag to divide the batter neatly between the cups.
• Wait 5–10 minutes before removing the cakes so they are less likely to break.

Variations

• Raspberry tops: Halve the berries and press one half, cut-side down, onto each cake.
• Dark chocolate: Add a few chocolate chunks to the tops just before baking.
• Almond topping: Scatter a few almonds over each portion of batter before baking.
• Vanilla note: Include the optional teaspoon of vanilla for a gentle fragrant flavour.

Common mistakes to avoid

• Burnt butter: Remove it from the heat as soon as golden flecks appear and pour it into another bowl.
• Overmixed batter: Stir only until smooth and combined to help keep the crumb tender.
• Overfilled cups: Fill each cup almost to the top, leaving a little room for the cakes to rise.
• Toppings added too early: Place them on the batter just before baking so they stay on top.
• Cakes stuck in the pan: Grease the pan well or use paper cases, then let the cakes rest for 5–10 minutes before removing.

How to store

They are best eaten on the day they are made. Keep them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge; freeze for up to 2 months. Thaw for 2 hours at room temperature or overnight in the fridge.

Frequently asked questions