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Financier Cakes

Moist buttery almond French teacakes made with egg whites, browned butter, ground almonds, sugar and a little flour. Authentically shaped as a gold bar or oval to reflect the cake's history. Makes 18 classic financier cakes (or 30 mini).

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 12 people
Calories: 170 kcal
Course: Dessert , Snacks
Cuisine: French

Ingredients

  • 140 g (5½oz) egg whites from approx 4 medium organic eggs
  • 140 g (5½oz/ 10 tbsp) unsalted butter cut into bits
  • 120 g (4½oz/ 1¼ cups) ground almonds (almond flour)
  • 140 g (5½oz/1 cup) icing/confectioner's sugar
  • 50 g (2oz/ 6 tbsp) plain all-purpose flour
  • pinch salt (fleur de sel)
  • 3 drops almond extract (or vanilla)
  • 1 tablespoon slivered almonds (for decor)

Instructions

    Cup of Yum
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Measure out the egg white and set aside.
  2. Brown the butter: melt the chopped butter in a saucepan over a medium heat. Once the butter starts to foam, continue for another 5 minutes or until it starts to turn light golden brown (like its name 'beurre noisette', it should be the colour of hazelnuts). To tell it's ready, the butter will start to 'chirp' like a bird. Take off the heat and set aside.
  3. Mix all the dry ingredients in a bowl. Add the egg whites and mix in the slightly cooled browned butter. Set aside to cool for about 10 minutes in the fridge.
  4. Place the moulds on a baking sheet. Using a spoon, fill silicone moulds and sprinkle with the flaked almonds.
  5. Bake in the oven for 13-15 minutes (or 10 mins if using mini moulds)

Notes

  • Serve freshly baked with Darjeeling or jasmine green tea.
  • Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide. 
  • Financier Cake Variations: replace the almond flour with ground hazelnuts or pistachios; add a teaspoon of Matcha green tea powder; or top with a redcurrant or tiny piece of chopped fresh or candied fruits.
  • Recipe with kind permission from Waverley Books from my book,'Teatime in Paris; A Walk Through Easy French Pâtisserie Recipes'.