Raspberry almond financiers are small almond cakes with browned butter and juicy berries. Their golden edges contrast with the tender middle, making them useful little cakes for a tea table.

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Recipe at a Glance

Yield: 12 small cakes
Preparation: 20 minutes
Cooking: 18 minutes
Resting and chilling: Rest batter 30 minutes

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Cakes

Ingredient and amount
100 g unsalted butter
100 g powdered sugar
70 g ground almonds
40 g all-purpose flour
1/8 teaspoon salt
3 large egg whites
1/2 teaspoon vanilla extract
100 g raspberries

Before You Start

Watch butter closely once it foams; brown solids are fragrant, black solids are burnt.

Directions

1. Brown butter

Melt butter in a small saucepan over medium heat. Swirl until the milk solids turn golden brown and smell nutty. Transfer immediately to a bowl and cool until warm.

2. Mix batter

Whisk sugar, almonds, flour and salt. Stir in unbeaten egg whites and vanilla, then the browned butter including golden solids. Cover and rest 30 minutes.

3. Prepare molds

Heat oven to 180°C (355°F). Grease twelve small financier molds or a mini muffin pan. Fill about two-thirds full.

4. Add berries and bake

Press one or two raspberries into each cake. Bake 15–20 minutes, until golden at the edges and set in the middle.

5. Cool

Rest in molds 5 minutes before turning onto a rack. Serve once cool enough to handle.

Cook’s Tips

Watch butter closely once it foams; brown solids are fragrant, black solids are burnt.
Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.

Storage

Keep airtight in the refrigerator for up to 3 days. Bring to room temperature before serving. Freeze well wrapped up to 1 month.

Raspberry Almond Financiers