Financiers aux Amandes (French Almond Cakes)
Why this recipe works
- Nutty browned butter: Browning the butter before mixing gives the cakes their characteristic toasted, hazelnut-like depth.
- Crisp edges: Baking the batter in small portions helps the outside turn golden and crisp while the centre remains tender.
- Simple mixing method: The batter comes together with a whisk and does not require creaming butter or folding in whipped egg whites.
Get the most out of this recipe
Authenticity notes
- Classic flavour base: Browned butter and ground almonds are central to the recognisable financier flavour: rich, nutty and gently sweet.
- Mould shape: Financiers are often baked in shallow rectangular moulds, but a muffin tin gives a practical small-cake version with the same crisp-edged character.
Texture tips
- For better edges: Greasing the tin with browned butter encourages a more defined golden crust around each cake.
- Keep the centres tender: Remove the cakes when the edges are deeply golden and the centres spring back lightly; overbaking can make them dry.
- Do not overwork the batter: Whisk only until smooth once the egg whites are added to keep the crumb fine rather than dense.
Timing notes
- Optional batter rest: A short rest before baking can help the batter hydrate evenly and rise a little more smoothly.
- Let them set: Cooling briefly in the tin helps the delicate cakes firm up before turning them out.
- Best texture: Serve slightly warm for a softer crumb, or fully cooled for a more noticeable crisp edge.
Make-ahead tips
- Bake ahead: The cakes can be made in advance and kept airtight for serving later the same day or the next day.
- Refresh the crust: Warm briefly in a 160°C (320°F) oven to bring back some crispness at the edges.
- Freezer-friendly: Freeze once fully cooled, then thaw at room temperature before serving or gently reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the butter in a small saucepan over a medium heat until it foams, then turns a deep golden colour and smells nutty. Scrape it into a bowl (including the browned bits) and leave to cool until just warm, about 10 minutes.
- Heat the oven to 190°C (375°F). Lightly grease a 12-hole muffin tin with a little of the browned butter, then set aside.
- In a mixing bowl, whisk together the ground almonds, icing sugar, caster sugar, baking powder and fine sea salt until evenly combined. Add the egg whites and whisk just until you have a smooth batter.
- Whisk in the vanilla extract, then slowly whisk in the warm browned butter until glossy and fully incorporated. Divide the batter evenly between the holes, filling each about three-quarters full.
- Bake for 12 to 15 minutes, until the edges are deeply golden and the centres spring back when lightly pressed. Cool in the tin for 5 minutes, then turn out and serve slightly warm or fully cooled.
Recipe notes
Tips
- For the best crisp edges, bake on the middle shelf and avoid opening the oven door for the first 10 minutes.
- If you have time, rest the batter at room temperature for 15 minutes before baking for a slightly more even rise.
- Egg whites are lightly cooked in this recipe, but if you are pregnant, elderly, or immunocompromised, consider using pasteurised egg whites.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with Icing sugar for a slightly softer, less crisp exterior.
Storage
- Refrigerate up to 3 days
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. Reheat briefly in a 160°C (320°F) oven for 5 minutes to refresh the crisp edges, or freeze for up to 2 months and thaw at room temperature.
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Recipe overview
- Servings: 12 pieces
- Yield: almond financiers
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Almonds Eggs Milk
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