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Authentic Financier Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Financiers are small French cakes traditionally baked in rectangular or round molds. The traditional version is based on ground almonds, melted butter, and whipped egg whites, though most contemporary versions opt for brown butter to impart the cakes with a nutty flavor. The perfect financier will have a springy texture, golden and crispy edges, while the center will remain moist and tender. The preparation is simple but involves certain finesse. It starts with a mixture of dry ingredients — consisting of caster or powdered sugar, ground almonds, and flour — which is whisked with egg whites and butter. The batter is then piped or poured into well-greased molds or tins. When baked, financiers should rise to form a slightly dome-like shape. The classic financier is plain, but the base offers impressive room for adaptation, whether in flavorings or toppings. The most common additions include fresh fruits that are neatly pressed in the batter or slivered nuts sprinkled on top ... Read more
Cooking tips
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sugar
Most recipes call for the use of caster or powdered sugar. Both versions have a finer texture than granulated sugar, but the latter will typically have a more refined, powder-like texture. Powdered sugar is also sometimes mixed with cornstarch to prevent clumping. Using granulated sugar in this recipe will influence the texture of a financier, making it sturdier, which is not desirable. If caster ... Read more -
butter
Although financiers can be made with plain melted butter, a large number of recipes suggest using brown butter to impart caramel and nutty-like flavor. If you want to brown the butter, put the diced butter in a light saucepan over medium heat. Cook the butter until it attains amber color. Brown the butter before making the cake batter, and add it while it is still warm. Adding cold melted butter may ... Read more -
egg whites
The main recipe uses egg whites that are whipped separately, but the variations often add the egg whites directly to the mix of dry ingredients—without previously beating them into stiff peaks. Using stiff, whipped egg whites will create a lighter cake, though both options are acceptable and result in tender, light, and airy financiers. -
molds
Traditionally, financiers are baked in individual rectangular molds that make them look like golden cake bars—which is allegedly how their name originated. Nowadays, bakers use all types and shapes, including rectangular, oval, or round pans and molds, large or miniature muffin tins, or even tart molds. -
almonds
The financier recipe calls for ground almonds, which is the same as almond flour or almond meal. If you are using whole almonds, they need to be blanched, peeled, and then ground into a powder using a blender, food processor, or spice grinder. Since the almonds release oil and tend to turn into a paste, it is recommended to add some sugar from the recipe and then grind them. -
additions
Classic financiers usually do not include any additional ingredients, but many contemporary versions add fruit — generally whole raspberries, blueberries, or cherries — or top each financier with lightly toasted nuts.
Recipe variations
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Brown Butter Financiers by Dorie Greenspan
Ready in 3h 45minThe recipe is adapted from doriegreenspan.com. It is a version made with ground almonds, sugar, unwhipped egg whites, flour, and a copious amount of brown butter. Before baking, the batter should be rested for at least one hour, but it can be covered and refrigerated for up to three days. Greenspan says that she learned the recipe for this classic financier from the Parisian pastry chef Jean-Luc Poujauran. The recipe is featured in Greenspan's book Paris Sweets: Great Desserts From the City's Best Pastry Shops.
Almond Financiers from Larousse Gastronomique
PREP 10min
COOK 20min
cooling 2h
READY IN 2h 30min
This is a basic financier version made with whipped egg whites, ground almonds, and plain melted butter. The recipe is adapted from Larousse Gastronomique: Desserts, Cakes, and Pastries.
Ingredients
Almond Financiers from Larousse Gastronomique
100g (2/3 cup + 4 tsp) all-purpose flour
100g (1 cup) ground almonds
300g (1 ⅓ cups) caster sugar
8 egg whites
2-3 tbsp vanilla sugar
150 g (2/3 cup) unsalted butter
pinch of salt
plus a little extra butter to coat the molds
Preparation
1
Almond Financiers from Larousse Gastronomique
Step 1/11
Preheat the oven to 200°C (400°F).
Step 2/11
Generously butter the financier molds.
Step 3/11
Cut the butter into pieces and melt it in a saucepan.
Step 4/11
In a large mixing bowl, combine flour, ground almonds, and both types of sugar. Mix the ingredients until they are well incorporated.
Step 5/11
Pour the egg whites into a separate bowl, add a pinch of salt, and whisk the egg whites until they begin to form stiff peaks.
Step 6/11
Gently fold the egg whites into the mixture of dry ingredients.
Step 7/11
Add melted butter to the cake mix and gently combine until it is well incorporated.
Step 8/11
Using a spoon or a piping bag, equally distribute the mixture inside the molds.
Step 9/11
Bake the financiers for approximately 15-20 minutes until golden brown.
Step 10/11
Carefully remove the cakes from the molds.
Step 11/11
Allow to cool on a wire rack and serve.
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