French almond cakes made with brown butter, ground almonds, powdered sugar, and egg whites. Topped with fresh blueberries and raspberries, baked in two stages.
What makes a financier different from a regular almond cake? Brown butter. You melt the butter over low heat until it turns light brown and smells like toasted nuts, and that nuttiness carries through the entire cake. Without it, a financier is just a small, dense almond sponge. With it, every bite has a warmth and depth that plain melted butter cannot produce.
These are quick to mix. Ground almonds, flour, powdered sugar, egg whites, vanilla, and the brown butter whisked together into a thick batter. Spooned into buttered and floured financier molds, topped with halved blueberries and raspberries, and baked in two stages: 5 minutes at 200C (392F) to set the tops, then 10 more at 180C (356F) to cook through without burning the fruit. They cool on a wire rack and they are ready.
How to Make Financiers with Summer Fruits
Brown the Butter Without Burning It
Melt the butter over low heat, not medium. Swirl the pan occasionally. It will foam, then the foam will subside, and the milk solids at the bottom will start to colour. When the butter smells like toasted hazelnuts and is a light golden brown, pull it off the heat immediately.
The window between brown and burnt is about 30 seconds. If you see dark specks and smell something acrid, it has gone too far. Start over. Burnt butter ruins the batter.
Prep the Molds Properly
Brush each financier mold with soft butter, making sure to get into the corners. Sprinkle flour in, tap and rotate to coat, then tap out the excess. This double coating is what gives financiers their clean release and slightly crisp exterior. If you skip the flour, they stick.
If you do not have financier molds, a standard muffin tin works. The shape will be different but the taste is the same. Adjust the baking time down by a minute or two since muffin cups are deeper.
Press the Berries In Gently
Fill each mold with batter, then press three halved berries, cut side up, into the surface. Do not drop them on top. Press them so they sit about halfway into the batter. If they just rest on the surface, they roll off as the cakes rise.
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Financiers with Summer Fruits
Total Time: 30 minutes
Yield: Makes 12
Diet: Omnivore
Description
These delicate almond cakes are bursting with fresh summer berries. A perfect afternoon treat!
Instructions
- Preheat oven to 392°F (200°C) and butter the financier molds.
- Sprinkle the molds with flour, tapping away any excess.
- Melt butter over low heat until light brown and nutty-smelling; remove from heat.
- Mix flour, ground almonds, and powdered sugar in a large bowl.
- Add egg whites and vanilla extract; whisk well.
- Add melted butter and whisk vigorously.
- Fill molds with dough and top with three berry halves each.
- Bake for 5 minutes, then reduce oven temperature to 356°F (180°C) and bake for another 10 minutes.
- Transfer financiers to a wire rack to cool completely.
Notes
- For best results, use room temperature egg whites to achieve maximum volume.
- If you don’t have financier molds, you can bake these in a standard muffin tin; adjust baking time as needed.
- To prevent the berries from sinking, gently press them into the batter after filling the molds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 financier
- Calories: 200
- Sugar: 15
- Sodium: 20
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
What is brown butter?
Butter melted over low heat until the milk solids toast and turn golden brown. It smells like toasted nuts. It is the defining ingredient in financiers and cannot be substituted with regular melted butter.
Can I use other fruit?
Stone fruit like sliced peaches or apricots work well. Whole currants or small strawberry halves are also good. Avoid very wet fruit like citrus segments, which release too much juice and make the tops soggy.
How long do financiers keep?
In an airtight container at room temperature, 2-3 days. They are best on the day they are baked. The exteriors soften over time. If they go slightly stale, warm them in a 150C (300F) oven for 5 minutes to refresh the crispness.