Raspberry financiers are a classic French almond tea cake! This recipe is from the cookbook In The French Kitchen With Kids by Mardi Michels.
This recipe first appeared on August 2, 2018, and was last updated September 4, 2020. Recipe shared with permission.
Financiers are a French tea cake made with a touch of almond meal; They’re a little more substantial than shell-shaped madeleines. This recipe, written by Mardi Michels of the blog eat.live.travel.write, simplifies the classic by baking the financiers in a mini-muffin tin.
Michels cookbook, In The French Kitchen With Kids, with foreword by Dorie Greenspan, was written specifically with children in mind. We’ve made these raspberry financiers multiple times with children of pre-school age with terrific results! It’s a great recipe to get kids in the kitchen dumping and mixing flour, greasing the muffin tin, stirring the batter, and garnishing the financiers with raspberry halves. And of course, little people love to eat these little cakes as a sweet treat!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
- Unsalted butter. melted
- Egg whites
- Granulated sugar
- Almond meal
- All-purpose flour
- Sea salt
- Fresh raspberries
- Icing sugar (optional)
Start by preheating the oven and greasing a 24-cup mini muffin tin generously with butter.
Melt the butter and set it aside to cool.
Add the egg whites to a large bowl and beat them with an electric mixer on high speed until frothy.
In another bowl, whisk the sugar, almond meal, flour, and salt together.
Add the flour mixture to the frothy egg whites and gently fold them together with a rubber spatula.
Add the cooled melted butter to the batter and carefully fold it in, again using a rubber spatula. You need to use a light hand when mixing here. It may seem like the butter won’t fully incorporate but keep mixing gently. We promise it will!
Divide the batter evenly between the greased muffin cups and top each one with a halved raspberry.
Bake the financiers for about 10 minutes – look for golden edges that are pulling away from the edges of the tin. The tops may look coarse and textured because of the almond meal and that’s perfectly ok!
Cool the raspberry financiers in the tin on a rack for a few minutes before removing and cooling completely. Once cooled, sprinkle them with icing sugar if you like and serve.
Tips and Notes
These are best on the day that they’re made, but can be kept for a couple of days in an airtight container at room temperature.
Almond meal is coarse, and usually made from raw almonds with the skins left on. Almond flour is a finer grind and made from blanched almonds (it’s lighter in colour). For some recipes they can’t be used interchangeably but for this one (and our gluten free banana muffins) it’s fine to use either.
We love the raspberries here, but halved blackberries, quartered cherries, or blueberries are all very nice. Larger pieces of fruit may cause the cakes to not rise as well.
More Recipes Using Almond Meal
- Measuring cups and spoons or a digital kitchen scale
- Mini muffin pan
- Small saucepan
- Hand beater
- Rubber spatula
- Cookie scoop or small spoon
- Wire rack
- Unsalted butter, for greasing the pan
- ½ cup unsalted butter
- 4 large egg whites
- ¾ cup granulated sugar
- ½ cup almond meal
- ⅓ cup all-purpose flour
- ¼ teaspoon fine sea salt
- 12 raspberries
- Icing sugar, for sprinkling
- Preheat the oven to 400˚F (200˚C). If you are using a nonstick mini muffin pan you may not need to butter them, but otherwise generously butter the cups of the pan.
- Melt the butter either in a small saucepan on the stovetop over medium heat or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.
- Beat the egg whites until frothy with handheld electric beaters on high speed, 1 to 2 minutes.
- In a separate bowl, whisk together the sugar, almond meal, flour, and salt.
- Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined.
- Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
- Divide the batter between the cups of the muffin pan. You can do this with a 1-½ tablespoon cookie scoop or a small spoon. Fill each cup almost to the top.
- Cut the raspberries in half and place one half, cut side down, on top of each financier. Press down gently.
- Bake for 10 to 12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops. That’s totally okay!
- Remove the financiers from the muffin pan immediately and allow to cool on wire racks.
- Once they have cooled completely, sprinkle them with icing sugar to serve. These are best eaten the day they are made, although they can keep for a couple of days in an airtight container at room temperature.