I’ve loved financiers ever since I first tried one at a bakery in San Francisco—golden, buttery, and just the right amount of sweet.
Ingredients:
- 75 g almond flour
- 95 g all-purpose flour
- 150 g granulated sugar
- Zest of 1 lemon
- 6 tablespoons (85 g) unsalted butter, softened
- 3 large egg whites
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
- Fresh raspberries (1 per financier)
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or financier molds.
In the bowl of a stand mixer (or using a hand mixer), combine the ground almonds, flour, sugar, and lemon zest. Mix on low speed until evenly blended.
Add the softened butter and beat on medium speed for about 2 minutes, until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg whites, rum, and vanilla extract.
Add the egg white mixture to the flour mixture in two additions, beating for 2 minutes after each addition. Scrape down the sides of the bowl as needed. The final batter should be smooth and light.
Spoon about 2 ounces (¼ cup) of batter into each prepared mold or muffin cup. Gently press a single berry into the center of each.
Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the cakes cool slightly in the pan before unmolding. Serve warm or at room temperature.