Raspberry Financiers (6 Ingredients)

Raspberry financiers are small, moist almond cakes made with brown butter and almond flour. Fresh raspberries on top bring tartness and sweetness at the same time.

Raspberry financiers (financiers aux framboises) are one of those delicious French almond cakes made in 40 minutes from start to finish.

The financier cakes were ironically named "delicacy" thanks to wealthy financiers who could afford to purchase them. And they came in a unique rectangular shape, the shape of gold bars.

The original version had just almonds, powdered sugar, flour, and egg whites whipped together.

Nowadays, different versions of financiers, such as pistachio financiers and chocolate financiers, delight us with their tastes and flavors.

Raspberry financier recipe

• It is easy and quick to make.

• It uses leftover egg whites.

• Financier cakes are a perfect accompaniment for your morning cup of tea or coffee and a snack throughout the day.

Ingredients

Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.

• Almond flour: Use almond flour, coarse almond meal, or ground almonds interchangeably. Grind whole almonds (with skin on or blanched almonds) in a food processor, but don't overbeat; otherwise, it will turn into almond butter.

• Icing sugar: Make it with a coffee grinder or use store-bought powdered sugar.

• Flour: Use all-purpose flour, the same as plain flour.

• Butter: The recipe calls for unsalted butter.

• Egg whites: Use large egg whites at room temperature. With an egg separator, separate egg whites from the yolks while the eggs are chilled.

• Raspberries are the stars of raspberry financiers. Use fresh or frozen raspberries interchangeably: no need to thaw frozen berries. Feel free to replace raspberries with halved blackberries, halved cherries, or blueberries.

How to make raspberry financiers

Step 1. Preheat the oven to 395°F (200°C). Butter and flour cavities of a nonstick mini muffin pan.

Step 2. To make the brown butter, melt and cook the butter in a small saucepan over low heat for 7 to 10 minutes.

It will start to foam, then turn golden brown, making brown milk solids. Let it cool to room temperature.

Pro tip: Consult the beurre noisette recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3. To make the financier batter, mix almond flour, icing sugar, and all-purpose flour in a large bowl with a hand whisk.

Step 4. In a separate bowl, whisk egg whites with a hand mixer for 15-20 seconds until foamy.

Step 5. Add beaten egg whites to the flour mixture and mix with a hand whisk (photo 1).

Step 6. Pour the browned butter and mix with a rubber spatula or a whisk (photo 2).

Step 7. Pour batter into muffin cups almost to the top. Place a raspberry on top of each financier (photo 3).

Step 8. Bake for 20 minutes until golden edges and cakes are slightly puffed (photo 4). 

Step 9. Let the financiers rest in the pan for 3-5 minutes. Remove them from the mini muffin tin and let them cool on a cooling rack.

To serve, sprinkle cakes with confectioners' sugar. 

Expert Tips

1. Avoid over-whisking egg whites.
2. Don't filter the brown butter: brown milk solids bring an additional flavor.
3. If using silicone mini molds or a silicone financier mold, read on how to bake with silicone molds.

Storing and freezing

Raspberry financiers are best eaten when made, but you can store them in an airtight container at room temperature for a couple of days.

Can you freeze raspberry financiers? You can freeze them for up to 2 months.

Recipe FAQ

Love raspberry desserts? Try these next!

• Raspberry madeleines
• Raspberry Oreo cheesecake
• Raspberry loaf cake
• Raspberry friands
• Chocolate raspberry Yule log

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 29, 2021. It has been revised to include improved content and photos.