Financiers with Strawberry


These little almond cakes, also known as friands, used to be baked ready for opening time each morning for customers to enjoy with a morning coffee — they make a fine morning tea cake or can be made in tiny ramekins as petits fours. Top them with a single piece of seasonal fruit, such as strawberry, blueberry, raspberry, mango or kiwi fruit. It’s possible to substitute half of the ground almonds with ground coconut or ground pistachios to add a different flavour and texture. Should you have any left-over batter, it will keep in the refrigerator for about 3 days.


  • 150 g ( oz/ cups) ground almonds
  • 90 g ( oz) plain (all-purpose) flour
  • 240 g ( oz) icing (confectioners’) sugar, sifted
  • 1 teaspoon baking powder
  • 280 ml ( fl oz/about 8) egg whites
  • 250 g (9 oz) unsalted butter, melted
  • 6 strawberries, hulled and halved


Preheat the oven to 190°C (375°F/Gas 5). Lightly grease a standard ½ cup 12-hole muffin tin with butter.

Put the ground almonds, flour, icing sugar and baking powder into a large mixing bowl. Add the egg whites, a little at a time, whisking well after each addition. Pour in the melted butter and whisk through until just combined.

Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier. Bake in the oven for about 30 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool and serve.