Rich Almond Cakes

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Traditionally, financiers are baked in tiny boat-shaped molds for a maximum of toasted caramel crust. However, our local pâtisserie uses muffin pans that deliver double the amount of luscious crumb. Financiers keep well for at least a week in an airtight container, and the almond flavor mellows.


  • 1 cup/250 g butter
  • ¾ cup/100 g


Heat the oven to 425°F/220°C. Melt the butter in a saucepan and use a little to butter the molds. Sift the flour and sugar into a heavy-based saucepan and stir in the ground almonds. Whisk the egg whites until frothy, add them to the almond mixture, and mix very well. Set the saucepan over low heat and stir constantly, using the whisk, until the mixture is just warm to the touch. Remove from th