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Financiers are French almond cakes sold at many pastry shops or patisserie in Paris. They are absolutely addictive. This blackberry financiers are fruity and delicious.
Blackberry Financiers
Blackberry Financiers – buttery, moist and rich French cake with blackberries. Homemade financiers are great with tea or coffee. So good!
I recently had some amazing financiers at a pastry shop and those dainty and cute looking little cakes had me searching for the recipe online so my baker Kendoll and I could make them at home.
After much research, we finally decided on the blackberry financiers recipe from Bon Appetit.
In Paris, financiers are shaped like a little rectangle gold bar (I guess to signify bankers since financiers means bankers literally) and they can be found in many patisserie.
Whenever I visit Paris, I would always order them to go with my cup of coffee in the morning or afternoon.
These blackberry financiers are so good as they are topped with blackberries. Not many people have the financiers mold so we used a regular muffin pan. It worked out well.
Dust with powdered sugar generously and serve them for your next tea party. They are amazing!
Frequently Asked Questions
This recipe is only 144 calories per serving.
What To Serve With Blackberry Financiers
For a delightful afternoon tea, I recommend the following recipes:
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Blackberry Financiers
Ingredients
- 1/2 cup unsalted butter, plus 5 tablespoons
- 1 cup sliced almonds
- 1/2 cup all-purpose flour
- 1 1/2 cups powdered sugar, plus 2 tablespoons, additional for dusting
- 5 large egg whites
- 2 tablespoons honey
- nonstick vegetable oil spray
- 2 cups blackberries , fresh or frozen, thawed, halved
Instructions
- Melt the butter in a medium saucepan over medium heat. Simmer until browned bits begin to form, frequently scraping the bottom of the pan. Continue to simmer until fragrant and dark brown but not burnt, about 6 to 7 minutes. Scrape the butter and all the browned bits into a medium bowl and let cool for 3 to 4 minutes.
- Meanwhile, process the almonds and flour in a food processor until the nuts are finely ground. Transfer to a medium bowl and whisk in 1 1/2 cups plus 2 tablespoons of powdered sugar. Add the egg whites and mix until smooth, then fold in the honey.
- Fold the browned butter into the batter. Do ahead: The batter can be made up to 3 days in advance. Cover and chill.
- Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Coat the muffin cups with nonstick spray. Pour 1 generous tablespoon of batter into each prepared muffin cup and top with 3 to 4 blackberry halves.
- Bake until the cakes are golden brown and just cooked through, about 15 to 16 minutes. Let them cool in the pan for 10 minutes before removing. Serve warm or at room temperature, dusting with powdered sugar just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it possible to use regular sugar in place of powdered? Thanks!
Yes.
I can’t wait to try this one
Awesome!
This dish looks delicious. I need to try it at home.
Is there a way to save your recipes another way ?I don’t have Facebook or the other stuff that is a option to use .
Everything looks so yummy !
Thanks
Hi Carla, you can print my recipes using the little printer button on top of the recipe.