Peanut Butter & Strawberry Financiers


Preparation info

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By Lorraine Pascale

Published 2017

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It is best to make financier cakes just before you want to eat them. They are such a pretty shape, made with moulds you can buy online. I have based this recipe flavouring on the classic American combination of peanut butter and jelly – you can of course use different fruit but I think that strawberry is a perfect match.


  • oil, for spraying
  • 170 g butter
  • 80 g smooth peanut butter
  • 300 g caster sugar
  • 35 g plain flour
  • 200 g ground almonds
  • 270 g egg whites


  • 2 x 12-hole financier mould sheets, each mould 7 x 2.5cm in size and 3cm deep
  • disposable piping bag (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and spray the financier mould sheets with oil. I have flexible financier moulds, and I like to put them on a baking sheet as this makes it easier to move them in and out of the oven.

Put the butter into a small pan over a low heat and cook, stirring all the time so that the milk solids in the butter, which cook faster than the rest of the butter, are evenly distributed. Keep on cooking for about 3–5 minutes, or until the butter starts to smell nutty and turn a medium brown. Pour the melted butter into a medium bowl, stir in the peanut butter until well combined and set aside.

Put the sugar, flour and ground almonds together in another bowl and stir them together. Add the egg whites, whisking so that everything is well combined, and then add one third of this egg-white mixture to the butter mixture and stir to combine. This step loosens up the peanut butter mixture a little so that both mixtures combine together more easily in the next step.

Tip the butter mixture back into the sugar, flour and ground almond mixture, mixing well to combine. Spoon the mixture into the piping bag, snip about 1.5cm off the end of the bag and then pipe the mixture between the moulds. You can also use a jug to do this if you prefer.

Place the financiers in the oven and bake for 18–20 minutes, until the financiers are baked through, springy to the touch and are a light golden-brown colour. When they are cooked, remove them from the oven and set aside to cool.

When the financiers have cooled, gently remove them from the moulds and place them on a serving plate. Put half a teaspoon of the strawberry jam on top of each one along with a slice of strawberry. Sprinkle over some icing sugar if you like, and serve.

To decorate

  • 5 tbsp strawberry jam, seedless
  • 4–5 strawberries, finely sliced
  • icing sugar, for dusting (optional)