Financiers – Quick & Easy

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Financiers – Quick and Easy are perfect little almond cakes. Financiers originate in France and are most often made in a mold which is shallow and shaped like a gold bar. Although they existed beforehand the shape and popularity of the name seems to derive from when they were enjoyed by those who worked in the finance district of Paris.

They are such lovely moist cakes. Fresh from the oven, have a crisp edge. That edge will soften during storage in airtight containers. The use of invert sugar, or golden syrup in the recipe keeps them moist. They actually get stickier as you store them. Corn syrup is a great alternative to using golden syrup.

Although they the shape is usually like gold bars a partially filled muffin cup works great for the cakes too. I mention this, and make some in a muffin pan. That is to demonstrate that a mold is not necessary.


Though almonds are the main ingredient in the financiers there is another very distinctive attribute too. That is beurre noisette which is loosely known as brown butter. For beurre you heat the butter until it turns a golden brown colour and the milk solids cook off.

Although these are a simple little cake there are other versions. You can replace some flour with cocoa powder for a chocolate version. You can also add little pieces of fruit on the top too. Ground hazelnuts can replace the almonds to give a different flavour profile.


The ingredients list is not too long. The ingredients are all fairly readily available.

Ground Almonds – ground hazelnuts are also a fairly common alternative.

Plain Flour – all purpose flour.

Egg whites – for binding and to give a rise to the cakes.

Icing Sugar – for sweetness

Golden Syrup – or corn syrup as an alternative to invert sugar which takes a while to make.

Unsalted Butter – to turn into brown butter with a lovely nutty flavour.


Process for Financiers

The process is quite simple and doesn’t take long. However I like to chill my batter for a couple of hours. I sometimes chill it overnight too. But it can you can use it immediately for an even quicker recipe.

So the first thing to do is to mix together the ground almonds, flour and icing sugar. Sifting is best to eliminate any clumps in the sugar.

Then beat in the egg whites and the golden syrup until everything combines into a thick batter.

Heat the butter until it starts to boil. Continue to cook the butter as the milk solids start to separate and cook down to a dark colour. The butter will turn a lovely golden colour.

Strain the butter, if you wish, to remove the particles of milk solids.

Pour the brown butter into the batter and stir or whisk until it is fully incorporated.

Chill the batter for at least two hours and even overnight for a thicker batter. Or use right away if you prefer.

Pipe the batter into greased molds, using about 40g each time. Or pipe into a muffin pan, using the same amount and filling to no more than one third.

Bake the financiers for 10 minutes, at 220C/200C Fan/450 F.

My Financiers


Chilling my batter let it firm up to make piping so easy.

I baked my financiers for 10 minutes. They cooked well and rose nicely. The edges took on a crispness too. Those in the muffin cups had a browner edge than those in my silicone molds. But both shapes were very good.

The texture, with the ground almonds was wonderful. The cakes were lovely and moist with a fantastic flavour from the almonds and the brown butter, as well as the golden syrup. The little cakes are just perfect to enjoy with tea, coffee or even a glass of wine.

Financiers – Video

Another lovely financier recipe is Raspberry Financiers.

Financiers – Quick & Easy

Recipe by geoffcooCourse: CakesCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 270g(2 3/4 cups minus 1 tsp) ground almonds

  • 120g(2/3 cup + 2 tbsp, based on scooping packed flour into a 250ml cup) plain flour

  • 340g(1 1/2 cups) unsalted butter

  • 250g(2 1/4 cups) icing sugar

  • 100g(5 tbsp) golden syrup, or corn syrup

  • 300ml(1 1/4 cups) egg whites


  • Mix the flour, almonds and icing sugar together
  • Sift them into a large bowl.
  • Add the egg whites and golden syrup and mix together until combined into a thick batter.
  • Place the butter into a saucepan and gently heat until the butter has melted.
  • Turn up the heat and bring the butter to a boil, then continue boiling until it turns a golden brown colour and the milk solids begin to turn brown. Be careful not to burn the butter as it will become bitter.
  • If you wish to remove the milk solid particles strain the butter into a jug.
  • Pour the butter into the almond batter and mix thoroughly until fully combined.
  • Cover the bowl with plastic wrap and chill the batter for 2 hours(you can skip this step if you wish).
  • Preheat the oven to 220C/200C Fan/450F
  • Put the batter into a piping bag with the end snipped off.
  • Grease the financier molds or the cups of a muffin pan.
  • Pipe about 40g of batter into each of the financier molds, filling about 2/3 full. Or pipe the same amount into the bottom of each muffin cup, fillng to no more than 1/3.
  • Bake for 10 minutes then remove the financiers to a wire rack to cool completely.
  • Store in an airtight container if not consuming on the same day.

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