Financiers are little almond butter cakes available in France.
The cakes are absolutely delicious, with sponge cake texture, buttery and sweet. It’s my favorite French pastry.
This homemade French financier recipe is easy and the best!
Despite its complex flavors, French financier recipe calls for only a few ingredients:
- Egg white
- Almond flour
- All purpose flour
- Melted butter
- Vanilla extract
How to Make Financiers?
It’s very easy to make financier sponge cake. First, beat the egg white and sugar until foamy.
Next, add the flours and slowly stir in the melted butter and vanilla extract.
Transfer the batter to a financier mold and bake them. Voila, these French desserts are yours to devour!
Where Can I Get the Financier Mold?
There are two types of molds. Traditional, the mold looks like a rectangle gold bar and they comes in individual unit or a pan.
I used a mini silicone financier mold, which I bought on Amazon.
How Many Calories Per Serving?
Each financier cake is only 62 calories.
What to Serve with this Recipe?
Serve these little almond cakes with other pastry and sweet treats. For a French-style afternoon tea, I recommend the following recipes.
Pairs well with:
Financiers are small and buttery almond cakes commonly found in French patisserie. The financier recipe is made of almond flour, all-purpose flour, egg whites, sugar and butter.
- 30 g almond flour (1.06 oz)
- 30 g all-purpose flour (1.06 oz)
- 2 egg white
- 80 g powdered sugar (2.8 oz)
- 50 g butter (1.7 oz)
- 1/2 teaspoon vanilla extract
- sliced almonds, optional
Combine almond flour and all-purpose flour together. Using a stand mixer or electronic hand mixer.
Beat the egg white and powdered sugar until snowy or until soft peaks form.
Gently incorporate the flour mixture. Slowly add butter and vanilla extract until the batter becomes smooth. DO NOT over mix.
Transfer the batter into a piping bag or a plastic bag, with one of the edges snipped off. Add the batter into financiers mold. Top each financier cake with a few sliced almonds. Bake at 220C for 12 minutes.
Let cool for 15 minutes before removing the financiers from the mold.
This is a classic French recipe and hence the recipe is in grams. Conversion to ounces are not precise and not recommended. This recipe can't be converted to tablespoons or cups either. Please get a digital scale for the best baking results. I use this digital kitchen scale which is less than $20.