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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.
What is with all the haters? It’s just rude.
Hi Beth, thanks for being kind. :)
You lost me with this no doubt delicious recipe when I read 1/2 cup and 5 table spoons. That is just too cumbersome.
Hi Chris, this is the recipe we followed from the Bon Appetit website.
Why is it cumbersome? Or difficult for that matter? In US butter sticks have measurements printed on the wrapper. Follow the instructions, I know you can read. The recipes here have clear instructions and they always work out. They have been tested.
Can ground almonds be used instead of sliced almonds? Also is 1 cup of sliced almonds equivalent to 1 cup of ground almond? I guess it shd be less but can you let me know how much?
Agree with Lynn, it wld help if the measurements are in grams or ounces.
Thanks.
Hi Jenny, I am not sure about ground almond since we didn’t use that. You can convert using this tool: https://rasamalaysia.com/conversion/
Very delicious…nice sharing
These look amazing! Would they work well in a Madeleine pan or do you think the muffin pan would be better?
Hi Fiona, I think it works best in a regular muffin pan.
Hi whst size muffin tins please…mini?? Or ?
Regular.
It’s blackberry, trust me. After baking they sort of look like blueberry. Zoom into the pictures and you will know they are BLACKberry.
Don’t pay attention to the nasty. Anyone reading your recipe can plainly see that it calls for blackberries and not blueberries. Clearly reading comprehension is not CM Carter’s strength.
These look delicious, Rasa. And thanks for not insisting that I buy a financier pan in order to enjoy them!
Hi Beth, yeah the pan is too expensive to buy and regular muffin pan works just fine. :)
They look like blackberries to me. Thanks for the recipe….I will be making this, this week.
Awesome thanks Stephanie. :)
It’s blackberry, trust me. After baking they sort of look like blueberry.
Can you confirm that you use US cup/spoon measures, not British (which is what I think is used in Malaysia).
Yes US cups.
These sound delicious. However, it would really help if you could put the amounts in either grams or pounds and ounces (or both) as amounts like “half a cup plus five tablespoons” are really hard to work out, especially as cups and tablespoons are different sizes around the world.
Hi Lynn, you can use this conversion tool: https://rasamalaysia.com/conversion/