Financiers (Brown Butter Almond Cakes)
Why this recipe works
- Brown butter depth: Cooking the butter until nutty gives the cakes their distinctive hazelnut-like flavour.
- Crisp edges, soft centre: A hot oven helps the outside turn golden while the almond-rich crumb stays tender.
- Simple pâtisserie method: Egg whites, ground almonds, icing sugar and a little flour create a refined cake without a complicated batter.
Get the most out of this recipe
Ingredient notes
- Brown the butter carefully: Aim for a deep golden, nutty aroma, then pour it into a bowl straight away so the milk solids do not keep cooking.
- Use finely ground almonds: Fine ground almonds give the cakes a smoother crumb; coarser almonds will make the texture more rustic.
- Almond extract is stronger than vanilla: If using almond extract instead of vanilla, add it with care as its flavour is more assertive.
Texture tips
- Mix only until smooth: Once the egg whites and butter are incorporated, stop whisking to keep the crumb tender rather than tight.
- Look for deep golden edges: The edges should be well coloured and lightly crisp before the cakes come out of the oven.
Authenticity notes
- Classic financier flavour: Brown butter and almonds are the defining elements of a traditional financier batter.
- Muffin tin adaptation: Financiers are often baked in small rectangular moulds, but a muffin tin gives a practical home-kitchen version.
Make-ahead tips
- Good for baking ahead: The cakes keep well in an airtight container and can be served at room temperature.
- Refresh before serving: Warm briefly in a 160°C (320°F) oven to restore the edges and bring back the brown butter aroma.
- Freezer-friendly: Freeze after baking, then defrost at room temperature before serving or refreshing in the oven.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put the butter in a small saucepan over medium heat and cook, swirling occasionally, for 5 to 7 minutes until it smells nutty and the milk solids are deep golden. Pour into a heatproof bowl to stop it cooking further and leave to cool slightly.
- In a mixing bowl, whisk together the ground almonds, icing sugar, plain flour, baking powder and fine sea salt. Add the egg whites and vanilla extract, then whisk just until you have a smooth batter. Whisk in the warm brown butter in a steady stream until glossy and fully combined.
- Divide the batter between 8 holes of a muffin tin. Bake for 12 to 15 minutes until well risen, deeply golden at the edges and springy to the touch. Cool in the tin for 5 minutes, then lift out and serve slightly warm or at room temperature.
Recipe notes
Tips
- For the best flavour, take the butter to a deep hazelnut colour, then immediately pour it out so it does not burn from residual heat.
- If you are serving these to anyone who is pregnant, elderly, or immunocompromised, use pasteurised egg white.
Substitutions
- Replace Vanilla extract with almond extract for a more pronounced almond aroma.
Storage
- Refrigerate up to 3 days
- Store in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days. To refresh, warm in a 160°C (320°F) oven for 5 minutes; freeze for up to 2 months and defrost at room temperature.
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Recipe overview
- Servings: 8 servings
- Yield: financiers
- Total time: 45min (20min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Tree nuts Wheat
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