Simple yet exquisite, Raspberry Financiers are lovely little French almond cakes with crispy exteriors and insides as soft as a pillow. Surprisingly quick and easy to make.
I love these little cakes. I love their simplicity. I love their elegance. They’re as beautiful to look at as they are delicious to eat. Subtle and understated, with a delicate fragrance of almonds, they’re not overly sweet.
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How are Raspberry Financiers Made?
Financiers (pronounced fee-nahn-see-AY) have been a staple of pastry shops for more than a century in France. They're usually made with browned butter; however, this version is from Nick Malgieri, who adds raspberries for a lovely little burst of flavor. Instead of browning the butter, he uses softened butter for a moist texture that holds the berries in suspension, rather than having them fall to the bottom.
How to bake
I’ve made these Raspberry Financiers in 4 inch, nonstick tart molds, however you can make them in any little shape. While traditional financiers are baked in a rectangular bar mold, there’s no need to buy a fancy pan. Some suggestions are:
Mini muffin tin
Small tartlet molds
Muffin tin
What kind of ground almonds do I use?
This recipe calls for ground almonds. I grind whole almonds in the food processor until they are as fine as I can get them. They don’t turn into a fine powder. For these Raspberry Financiers, I boiled almonds for one minute to loosen the skins, drained them, rubbed them in a towel, and easily removed the skins. You can also use almonds with the skins on. It will produce a little bit darker cake with rustic looking flecks of skin. Almond flour can also be used in financiers. It will make a finer but denser cake.
How to make
Who would have ever thought that such an elegant French pastry would be so easy to make? In this recipe, ground almonds, flour, sugar, butter, and a small amount of lemon zest are creamed together for two minutes. (The financiers won't have a lemony flavor. The zest just accentuates the almond and raspberry.) Egg whites and vanilla are beat in - and that's it! It's so simple.
The batter is spooned into the tart pans, molds, or mini muffin tin - which ever you are using. A couple of raspberries are placed on top, then a sprinkling of almonds. (Note to self: Never use three raspberries again when taking photos if you don't want your cakes to look like creepy little alien faces. They looked fine in real life!)
The financiers are baked until golden brown, especially around the edges. This is what makes them so crispy on the outside. Let cool for a minute or two, then remove from the mold. If you leave them too long, they will start to lose crispness. I use nonstick tart pans that are sprayed with nonstick cooking spray. You could also butter and flour the molds. If they have any trouble coming out, turn them upside down holding your fingers on the edges and press your thumbs in the middle of the bottom to release the cakes.
Let the Raspberry Financiers cool on a cooling rack. Sprinkle some powdered sugar over the tops before serving. They are the very best when eaten on the same day they are made.
Recipe
Almond Raspberry Financiers
Ingredients
- ¾ cup ground almonds (3oz, 85g)
- ¾ cup all-purpose flour (3.6oz, 102g)
- ¾ cup sugar (5.25oz, 92g)
- Grated zest of 1 lemon
- 6 tablespoons unsalted butter softened (3oz, 85g)
- 1 teaspoon vanilla
- 3 large egg whites (3oz, 85g)
- 1 pint raspberries or blueberries, fresh or frozen
- ½ cup sliced almonds for sprinkling on top
- Powdered icing sugar, for dusting
- 7 4-inch nonstick tart molds sprayed with nonstick cooking spray or buttered and floured.
Instructions
- Preheat oven to 350 F.
- In the bowl of a stand mixer, mix ground almonds, flour, sugar, and lemon zest until combined.
- Add the softened butter and beat for 2 minutes. Scrape down the bowl.
- Add the vanilla. Add the egg whites, one by one, beating for 2 minutes and scraping down the bowl after each addition.
- Divide the batter evenly between the prepared molds. Place on raspberries and sprinkle with sliced almonds.
- Bake until golden brown, about 30 minutes, but depending on the mold/pan used.
- Unmold the cakes, let cool on a cooling rack.
- Sprinkle with powdered sugar and serve.
- Financiers are the very best when eaten on the day they are baked.
Notes
- Mini muffin tin
- Mini loaf pans
- Small tartlet molds
Nutrition
Enjoy, friends!
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annie@ciaochowbambina says
WOWOW! Not only are you making my tastebuds happy, my eyes are gleeful as well! These belong in a French patisserie window, my friend!
Kelly says
Awww, thanks so much for your kind words, Annie! A French patisserie window is every baker's dream!
Leanne | Crumb Top Baking says
I've never made financiers but I may have to add them to the baking list! These look so pretty and elegant Kelly, perfect for an afternoon tea or wedding/baby shower!
Kelly says
They would be perfect for an afternoon tea or shower - so elegant and dainty! Thanks so much, Leanne!
2pots2cook says
Kelly dear, these are work of art ! Keeper, definitely !
Kelly says
They're lovely and so easy! Thanks so much, Davorka!
Karly says
Gorgeous!! I will definitely have to try these soon!
Kelly says
They're delicious! Hope you enjoy them! Thanks so much, Karly!
sherry says
these look so very pretty and delicious. i love raspberries too so they look like a great addition. cheers sherry
Kelly says
The raspberries and almonds make a lovely combination. Thanks so much, Sherry!
David says
Oh, Kelly,,, I have to make these soon! I hope they are as easy as you say! I will report back!
Kelly says
They're very easy! Hope you enjoy them! Thanks so much, David!
Marissa says
These are absolutely beautiful and sound delicious! Now I'm looking for an excuse to make dessert!
Kelly says
Hope you find one soon! Thanks so much, Marissa!
FoodCritic says
OMG these look fantastic and I need them in my life!
Kelly says
They're delicious! Thanks so much, FoodCritic!
Ron says
A great food history lesson as well as a fine recipe. We have a similar pastry here that we call mazarinkaka. It's my favorite, so your Raspberry Financiers what work for me. They look so crisp and buttery, yum! I'll be sending this one over to my MIL so she can bake some up for me and her. We can't have nuts in our house (allergies), but I can have them elsewhere.
Kelly says
The crisp outside contrasts so perfectly with the soft inside. I'll have to check out the mazarinkaka. I bet they're wonderful! Thanks so much, Ron!
Valentina says
I'm with Jeff, I'd LOVE one with a cappuccino. I've had these before, but I don't think they've ever been this pretty. They're perfectly crafted!
Kelly says
I love sweets that aren't too sweet. They are perfect with a cup of cappuccino! Thanks so much, Valentina!
angiesrecipes says
Nutty financiers are definitely a favourite in our house. Yours look heavenly with raspberries.
Kelly says
The raspberries give them a lovely burst of flavor. Thanks so much, Angie!
neil@neilshealthymeals.com says
These are such pretty looking cakes Kelly. And your photography is stunning. I love anything with almonds in. Bakewell tart is a particular favourite of mine and although these are not bakewell tarts, they remind me a little of them.
Kelly says
Aw, thanks so much, Neil! That's so kind of you! Yes, I do see the resemblance to bakewell tarts. Desserts with almonds are a favorite at our house. I often find them to be less cloyingly sweet than many other desserts. Thanks again!
Jeff the Chef says
These are gorgeous little cakes! I'll bet they're heavenly with a cappuccino. My only disappointment is that, given their name, I can't use them to pay off my mortgage.
Kelly says
#Goals - Making a cake that will pay off the mortgage! And yes, they would be wonderful with a cappuccino! Thanks so much, Jeff!
Cookie Monster says
These are really delicious. I just shared the link of your posting with a friend, she actually served us after dinner this delicious dessert, it was a huge hit.
Kelly says
Aww, thanks, Cookie Monster! I'm so glad you liked it!
Kathy @ Beyond the Chicken Coop says
Oh I love these! I love just about everything with raspberries, especially if it's in dessert form. I also have a set of those little tart pans. I know what's next on my baking list!
Kelly says
Raspberries add a special touch, don't they? And I love the bright flavor they give. The tart pans are just perfect for financiers! Thanks so much, Kathy!