February 01, 2012


Financier is a moist and nutty small French cake. I do not remember how many times I was asked for this recipe from my friends.

I am sure you will make this cake again and again!

Yield: 18 cakes 
1 stick unsalted butter
1 cup powdered sugar (confectioners' or icing sugar)
3 tablespoons cake flour
1 cup almond meal/flour or finely ground almonds
3 large egg whites
2 tablespoons honey
1 teaspoon vanilla extract 
Butter or non-stick baking spray for greasing

Grease 18 molds (madeleine and/or muffin pans) with butter or non-stick baking spray.

To make browned butter, or called beurre noisette, melt the unsalted butter in a saucepan over medium heat. Cook until the color turns a deep amber. Place the saucepan on top of damp towel or water bath to stop browning process. Set aside.

In a large bowl, whisk together the powdered sugar, cake flour and almond meal.  

Stir in the egg whites, honey and vanilla extract.  

Add the browned butter through a fine sieve, and mix well.
Transfer the batter to molds evenly and bake in the oven at 375F for 15 minutes or until golden.

Let cool in the molds, then gently lift the cakes out. Store in an airtight container.

- You can substitute almonds with other nuts such as walnuts and hazelnuts.
- Financier tastes better on the next day.

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