A Financier with the most Delicate, Moist and Chewy Center with a Caramelized Crisp Shell. These Bite Size Miniature Cakes are Baked in less than 15 minutes and have THE most Intense Almond and Nutty Richness and Flavor from the Browned Butter that will leave a lasting impression!
Financiers have to be one of, if not, the EASIEST mini cakes to ever be made! In one hour, from start to finish, you can have the cutest, most decadent treat with very little preparation and not a need for any frostings, glazes or cremes and still feel mighty fancy eating one of France’s most simplest treats!
I’ve had my obsession with French baking for years. As of late, I’ve begun to take it up a notch going from the basics or beginner’s level and working my way to more complex French pâtisseries. I must admit, I’m taking my time but I will eventually get to where I can make a croquembouche like a piece of cake. I mean… I’ve already self-taught how to make profiteroles / cream puffs [as I toot my own horn] SO… I like to think I’m halfway there. Just kidding. I know there is so much I don’t know and am dying to learn more.
Going back to a more easy dessert, in a cookbook, I’ve stumbled across the word financier and was intrigued as to what these tiny cakes were like. History has it, in the 19th century, a pâtissier by the name of Lasne, had a shop near the Paris stock exchange. Many of his clients were brokers who looked for a grab and go dessert. Lasne created a cake that was a revision of the now outdated visitandine cakes that were prepared in the 1700’s by a community of nuns. The word financier derived from the traditional rectangular mold that resembled gold bars.
Today, it can be more difficult to obtain these rectangular molds and so while it’s now common to see financiers made in miniature muffin tins, I wanted to give mine a bit of flare. Thus, the tart shells came into play.
What Is a Financier?
Financiers call for 6 simple ingredients all of which have a very important role in the baking process. To start, the almond flour is the ingredient of the greatest volume (not weight). This flour provides much of its nutty flavor whereas all-purpose flour provides protein to help support the strength of the cake and starch to absorb water from the egg whites creating moistness in the cake’s center.
The sugar carries the most weight of all of the ingredients and is also as important because it carries out the caramelization process which gives the crisp brown exterior of the cakes, a trademark of a good financier. Sugar along with the egg whites, also provides the chewiness experienced from the dense cake. Salt, although with the least amount of weight of all the ingredients, is needed to enhance the flavor of the overall product. Think of it this way. Without salt, the dessert won’t taste as sweet.
Lastly, and my most favorite, is the browned butter! The browned butter can take any recipe (that calls for butter) and amplify the flavor to the next level. It not only adds moistness but also richness to the cakes.
When you’re looking to satisfy that sweet craving but don’t want to make an entire cake, this recipe is perfect! Just one bite size is the perfect portion to eliminate the craving and not feel the guilt from a traditional serving of a slice of cake. If raspberries aren’t your thing, switch it up with a piece of chocolate or another fruit to make it yours.
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Raspberry and Almond Browned Butter Financier
- Total Time: 1 hour
- Yield: 2 dozen 1x
Description
A Financier with the most Delicate, Moist and Chewy Center with a Caramelized Crisp Shell. These Bite Size Miniature Cakes are Baked in less than 15 minutes and have THE most Intense Almond and Nutty Richness and Flavor from the Browned Butter that will leave a lasting impression!
Ingredients
- 5 tablespoons (71 grams) unsalted butter
- 3/4 cup (42 grams) finely ground almond flour
- 1/2 cup plus 1 tablespoon (113 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup (105 grams) egg whites
- 1/2 cup (56 grams) sliced almonds, toasted
- 12 to 24 raspberries
Instructions
- Heat oven to 375°F (190°C). Using baking spray with flour, generously spray coat bottom and sides of 24 mini tart shells; set aside.
- In a 10-inch skillet over medium to high heat, stir butter and cook until golden brown in color and has a nutty aroma, about 6 to 8 minutes. Quickly remove from heat and transfer butter into a small bowl. Note: once butter has melted, keep your eye on it as it can turn dark brown (burn) very quickly.
- In a medium bowl, whisk together almond flour, sugar, all-purpose flour and salt. Using a rubber spatula, stir in the egg whites and continue to mix until smooth and no lumps remain. Stir in browned butter and mix until well combined.
- Pour batter evenly among the prepared mini tart shells, filling about 1/2 full. Place 1 raspberry on its side on top of each cake before baking. Do not press the raspberry into the batter or it will sink to the bottom and stick to the tin. Evenly lay almond slices in a circle around the raspberry. Over a cookie sheet, position each filled mini tart shell about 1 inch apart.
- Bake for 14 minutes. Once ready, allow financiers to cool the tart shells for up to 5 minutes. To remove financiers from its shell, invert onto a wire rack and flip the financiers upside right to allow further cooling to reach room temperature. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: French
Keywords: financier, browned butter, almond cake, bite size cakes, french pâtisserie
History source and recipe adapted from page 114 of Cook’s Illustrated French Recipes cookbook.
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