Raspberry Financiers

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Those of you who may follow my blog postings will know that I love Financiers.  Today I made some, with raspberries too.  Financiers are a wonderfully moist almond cake and these, today, with the raspberry are simply delicious.

In my previous versions of financiers I have always chilled the batter overnight before baking.  But since I have seen many recipes that don’t bother with that I thought I would forego the chilling too, just to see what the difference might be.

I also departed from my use of my financier moulds, as I wanted to put the raspberry in the middle of each cake.  So I used two shallow mince pie/jam tart tins instead and they worked very well.

Once baked the fnanciers are slightly crispy around the edge, but when they are stored in an airtight container the crisp edges become nice and soft and the whole cake is moist and slightly tacky to the touch.

These with the addition of a raspberry and a little jam in the centre really do taste so good.  The recipe below will make about 34 financiers and they store very well.  You can even freeze them for a couple of months too.

Raspberry Financiers

Raspberry Financiers – Video


  • 120g plain flour
  • 270g ground almonds
  • 250g icing sugar
  • 305ml egg whites
  • 100g golden syrup
  • 340g butter
  • about 36 raspberries
  • 2 tbsp seedless raspberry jam
  1. Sift the flour and sugar together, into a large bowl.
  2. Mix in the ground almonds.
  3. Add the egg whites and golden syrup and stir until everything is combined.
  4. In a pan melt the butter and cook until it starts to colour. Once the butter solids have turned a dark golden colour take of the heat.
  5. Immediately pour the butter into the batter mixture and stir until it is all combined.
  6. Preheat the oven to 220C/220C Fan/430F.
  7. Grease some shallow jam tart tins(muffin tins would be ok, but only fill to half full at most).
  8. Spoon the batter into the tins, filling to just below the rim.
  9. Place a raspberry, nose down, into the middle of each portion of batter.
  10. Drip a little raspberry jam into the hole of the raspberry.
  11. Bake in the oven for 10 minutes.
  12. Remove from the oven.  The edges will be slightly crispy and the rest will be soft and moist. 
  13. Remove from the mould and place on a rack to cool. As they cool down the edges will soften also.

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