This post may contain affiliate links. Please read my privacy policy.
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!
How Many Calories per Serving?
This recipe is only 144 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
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; additional for dusting (plus 2 tablespoons )
- 5 large egg whites
- 2 tablespoons honey
- nonstick vegetable oil spray
- 2 cups fresh (or frozen, thawed blackberries, halved)
Instructions
- Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6–7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3–4 minutes.
- Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 Tbsp. powdered sugar. Add egg whites; mix until smooth. Fold in honey.
- Fold browned butter into batter. DO AHEAD: Batter can be made 3 days ahead. Cover and chill.
- Arrange a rack in middle of oven; preheat to 375°F (190°C). Coat muffin cups with nonstick spray. Pour 1 generous Tbsp. batter into each prepared muffin cup. Top with 3–4 blackberry halves.
- Bake until cakes are golden brown and just cooked through, 15–16 minutes. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.