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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mary anderson says
these little cakes are like jam hearts which have a heart jam in the center of the cookies and the recipe of this raspberry financiers are similar to it really cute and delicious recipe kelly!
Kelly says
Thanks so much, Mary!
Healthy World Cuisine says
Kelly, please get the kettle going. We will be right over. The delicate crust, the almonds and raspberries are the perfect bite. Your photography is stunning too. Pinning to all of our favorite boards.
Kelly says
Aww, thanks so much! And you are most welcome!
nicole (thespicetrain.com) says
These financiers sound delicious and they look SO beautiful! I love the crispy the shell, at first I thought it was an actual crust - gorgeous!
Kelly says
The crispy outsides contrast so beautifully with the soft insides. Thanks so much, Nicole!
Liz says
I haven't made financiers in years---and they certainly weren't this gorgeous! Now I'm craving these lovely French cakes!!
Kelly says
I love them! They're so elegant and delicious. Thanks so much, Liz!
John / Kitchen Riffs says
I've had these numerous times, but never made them. Never even thought of making them. They're actually pretty straightforward -- nifty recipe. Thanks!
Kelly says
They're incredibly easy to make. And wonderful to eat! Thanks so much, John!
Abbe@This is How I Cook says
You should never have said that about the three raspberries. These gorgeous, sweet tarts took on a whole new life after I read that! So funny because I thought you must have place every almond individually...they are so perfect and pretty. Love the story behind them and can't wait to try them...But I might use 5 raspberries!
Kelly says
I thought it was just me so I asked my daughter to take a look. That's the first thing she saw too! I think five raspberries would be just perfect! 🙂 Thanks so much, Abbe!
David @ Spiced says
I had no idea where the name financier came from! What a fun story. I always love hearing the background behind a recipe. I also particularly like financiers...and I think it's because it is a fun word to say. 🙂 These financiers look incredible, Kelly! You nailed 'em for sure. I'm craving one of these right now, and I'm pinning these to my dessert board ASAP!
Kelly says
I feel incredibly fancy when I say their name! Thanks so much, David!
Marie says
These look beautiful and so soft inside.
Kelly says
The soft inside contrasts beautifully with the crispy edges. Thanks so much, Marie!
Katherine | Love In My Oven says
These are BEAUTIFUL - and thank you for all of the information on how to make them, because I've never done it before!! They're so pretty and elegant, I would love to make something like this for a baby shower!
Kelly says
They're surprisingly easy for how elegant they are! Thanks so much, Katherine!
Geraldine | Green Valley Kitchen says
These do NOT look like little alien faces - they look absolutely delicious, Kelly! Love raspberries and almonds together in a cookie - can't wait to try these. Your photos are gorgeous. Pinning to share!
Kelly says
I didn't notice it in real life, but after staring at the pictures for so long that's all I could see! 🙂 Thanks so much for your kind words, Geraldine!
Stacey @ The Sugar Coated Cottage says
These are just stunning! I can just imagine through the photos how tasty these are especially with the pops of raspberry 🙂 . Take care.
Kelly says
They're really delicious! Thanks so much, Stacey!
Haylie Abele says
Wow, Kelly! These look so beautifully delicate and delicious! I think raspberries are such an underrated fruit!!
Kelly says
Yes, they are a very delicate and dainty pastry. And so delicious! Thanks so much, Haylie!
Mary Ann | The Beach House Kitchen says
I adore financiers Kelly! And yours look absolutely beautiful! These would be perfect for Mother's Day or Easter!
Kelly says
Aren't they wonderful?! And this recipe is particularly easy. Thanks so much, Mary Ann!
Laura says
Kelly
These are so lovely, I want to make them ASAP! Anything with raspberries and almond is my jam. Thanks for letting me know how easy they are! Pinning!
Kelly says
They're so quick, easy, and delicious! Thanks so much, Laura!
Dawn says
Oh my goodness, Kelly! Aren't these ever beautiful!! Love the combo! How wonderful would these be for entertaining...or a random Monday for a treat 😉 Can't wait to try them. I know hubby would enjoy too! Have a wonderful week!
Kelly says
They're perfect for entertaining because they're so elegant and come together so easily. And perfect for an anytime snack! Thanks so much, Dawn!