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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.
Financier Cake
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!
Recipe Ingredients
Despite its complex flavors, French financier recipe calls for only a few ingredients:
- Egg white
- Sugar
- Almond flour
- All purpose flour
- Melted butter
- Vanilla extract
See the recipe card for full information on ingredients.
How To Make Financiers
Step 1. Combine almond flour and all-purpose flour together.
Step 2. Using a stand mixer or electronic hand mixer. Beat the egg white and powdered sugar until snowy or until soft peaks form.
Step 3. Gently incorporate the flour mixture. Slowly add butter and vanilla extract until the batter becomes smooth. DO NOT over mix.
Step 4. 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 220°C (428°F) for 12 minutes.
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.
Frequently Asked Questions
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.
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Financier Recipe
Ingredients
- 30 g (1 oz) almond flour
- 30 g (1 oz) all-purpose flour
- 2 egg white
- 80 g (2⅘ oz) powdered sugar
- 50 g (1¾ oz) butter
- 1/2 teaspoon vanilla extract
- sliced almonds, optional
Instructions
- 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 220°C (428°F) for 12 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I was looking for a financier recipe and found your page.
Love how you explained it. Thank you!
If I could make a suggestion — the reason that made me look for that recipe — try it with cashew nuts flour. It’s a whole different treat, very aromatic and addictive. Hahahah
This is delicious. But i do have a problem with the amount of sugar in it and wondering if:
1- i can use less sugar ?
2- or substitute it with brown sugar ?
Thank you for the recipe, i used a pan where it bakes as a whole cake and it came out perfectly.
Sure you can use less sugar or brown sugar.
How long will these keep?
Just a day or so at room temperature.
Hi. I will like to make a gluten free option. Can I make a direct substitute by replacing the AP flour with gluten free flour?
I m not sure how it will affect the recipe.
Hi, may I know for oven setting do I use top and bottom gear or only the bottom heat? Thanks In advance :)
Use top and bottom is fine.
I see! then do I have to refrigerate the batter before baking?
No.
Hello, May I ask if I can use castor sugar instead of powdered sugar?
And do I have to refrigerate the batter before baking?
You can try castor sugar. But powdered sugar will make the texture better.
Does the batter need to be refrigerated before baking?
No need.
Are your products Halal (Muslim friendly)?
Yes this one is.
Hi! Is it a must to use almond flour? Can I just use all purpose flour?
Hi. This recipe in particular is made with a bit of almond flour, that ingredient makes the little cakes melt in your mouth and so delicately aromatic. If you use ONLY all purpose flour, you’ll probably get an OK but not a financier.
Good cook, good luck!
Good bakers use a scale. We Americans are so behind the rest of the world. When you wonder why your cookies turn out different at various times, it’s bc of the unreliability of our antiquated measurement system! GET A SCALE. And please stop asking for conversions; it makes us look stupid.
Rasa, thanks for sharing your easy and lovely recipe!