Blackberry Financiers

Ingredients

• 184 gunsalted butter
• 90 gsliced almonds
• 63 gplain flour
• 255 g, plus extra for dustingicing sugar
• 5 largeegg whites
• 30 mlhoney
• 288 gfresh blackberries, or frozen and thawed, halved

Instructions

1. 1

   Brown the butter

   Melt the butter in a medium saucepan over medium heat. Let it simmer until browned bits start to form.

2. 2

   Finish browning

   Keep simmering for 6–7 minutes, scraping up the browned bits from the bottom of the pan often. Cook until fragrant and dark brown, taking care not to let it burn.

3. 3

   Cool the butter

   Scrape the butter and all the browned bits into a medium bowl. Leave it to cool for 3–4 minutes.

4. 4

   Grind the almonds

   Meanwhile, process the almonds and flour in a food processor until the nuts are finely ground. Transfer to a medium bowl and whisk in 255 g of icing sugar.

5. 5

   Mix the batter

   Add the egg whites and mix until smooth. Gently fold in the honey, then fold in the browned butter.

6. 6

   Prepare the tin

   Place a rack in the middle of the oven and preheat it to 190°C (375°F). Coat a mini muffin pan with non-stick spray or Baker’s Joy.

7. 7

   Fill and top

   Spoon a generous tablespoon of batter into each prepared muffin cup. Top each with 3 or 4 blackberry halves.

8. 8

   Bake the cakes

   Bake for about 15–16 minutes, until golden brown and just cooked through. Leave the cakes in the pan for 10 minutes before removing them.

What are financiers?

Financiers are small French cakes traditionally made with ground almonds and egg whites. Their name is often associated with their classic gold-bar shape, though this version uses a mini muffin pan.

Almonds give these cakes their characteristic nutty flavour, while browned butter adds a deep, toasted note. Blackberries bring a tart, juicy contrast to the sweet batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 141 calories, 2g protein, 16g carbs, 8g fat.

The icing sugar, flour and honey provide most of the carbohydrates, while the butter and almonds contribute most of the fat. Almonds and egg whites provide some protein, though each financier is a small cake; serve it alongside fruit or yoghurt for a more balanced snack.

The browned butter matters

Browned butter: keep scraping the pan as it simmers so the milk solids brown evenly rather than sticking and burning. Take it off the heat when it is dark brown and fragrant, then transfer all the browned bits into the bowl.

Cooling: give the butter 3–4 minutes to cool before adding it to the batter. This keeps it warm and fluid without pouring it in straight from the hot pan.

A fine almond base

Ground almonds: process them with the flour until finely ground for a more even cake texture. Stop before the nuts turn oily or begin to clump.

Icing sugar: whisk it into the almond mixture before adding the egg whites. This helps distribute the dry ingredients through the batter.

Fold gently

Honey first: fold it in with a spatula, drawing the batter up from underneath and over the top. Use the same gentle motion when adding the browned butter.

A smooth batter is the cue to stop. Folding just until incorporated helps avoid knocking around the mixture more than necessary.

Fill and check for doneness

Portions: use a generous tablespoon of batter for each cup, then arrange 3 or 4 blackberry halves on top. Halving the berries gives them a neater fit in the small cups.

Doneness: bake for about 15–16 minutes at 190°C, until the cakes are golden brown and just cooked through. Let them sit in the tin for 10 minutes so they can firm up before you remove them.

Serving and timing

These bite-sized cakes are well suited to a coffee break or afternoon tea. A little extra icing sugar dusted over the top gives them a simple finish.

The 35-minute total time includes the brief butter-cooling period and the short bake. Prepare the almond mixture while the butter cools to keep the process moving.

Recipe notes & tips

• Scrape up the browned butter solids often so they do not scorch on the bottom of the pan.
• Use a food processor to grind the almonds finely and evenly with the flour.
• Fold the honey and butter in gently with a rubber spatula or wooden spoon.
• Use a generous tablespoon of batter in each mini muffin cup.
• Thaw frozen blackberries and halve them before topping the batter.
• Rest the cakes in the pan for the full 10 minutes before removing them.

Variations

• Berry swap: use another small berry in place of the blackberries.
• Citrus note: add finely grated lemon zest to the almond mixture for a bright flavour.
• Extra almond: sprinkle a few sliced almonds over the batter before baking.
• Mixed berries: top the cakes with a mixture of halved berries instead of only blackberries.

Common mistakes to avoid

• Burnt butter: scrape the pan frequently and stop cooking when the butter is dark brown and fragrant.
• Coarse almonds: process them with the flour until finely ground, but stop before they turn oily.
• Overmixing: fold in the honey and butter only until incorporated.
• Overfilled cups: use a generous tablespoon rather than filling the mini muffin cups to the brim.
• Removing too soon: leave the cakes in the pan for 10 minutes so they can firm up.

How to store

Keep cooled financiers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. Warm briefly in a low oven before serving, or enjoy them at room temperature.

Frequently asked questions