A financier is a small French almond cake that is light but moist, with a crisp exterior. It is usually made in small rectangular loaves, which makes it look like a bar of gold – hence the name financier.
I made a honey version of the financiers which made them incredibly moist and delicious – if you don’t have mini loaf pans, just use mini muffin tins – they work perfectly and they look even cuter!
Step-by-step photos can be found on FoodieBaker.com!
- 45 grams unsalted butter, plus a little more to grease the tins
- 55 grams honey
- 30 grams sugar
- 50 grams ground almond
- 1½ tablespoons all-purpose flour
- Pinch of salt
- 1 large egg, at room temperature
- Toppings like nuts, berries, chocolate chips etc. (optional)
- Preheat oven to 175C / 350F (not fan-assisted). Grease a 12-hole mini muffin pan and dust with all-purpose flour.
- Measure butter, honey and sugar in a small pot. Place over low heat and heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.
- Measure ground almond, flour and salt in a mixing bowl. Use a wire whisk and whisk everything together.
- Pour the butter-honey mixture into the dry ingredients and whisk until the dry ingredients are just mixed in.
- Add in egg and whisk until the egg is combined. (If doubling the recipe, whisk in the eggs one by one.)
- Divide the batter among the mini muffin pans, about 1 heaping tablespoon of batter each.
- Sprinkle nuts, berries or chocolate chips on top of the batter (optional).
- Bake for 15 to 20 minutes until the top is golden. Let the mini cakes cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely.