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!

Honey Financiers


  • 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)


  1. Preheat oven to 175C / 350F (not fan-assisted). Grease a 12-hole mini muffin pan and dust with all-purpose flour.
  2. 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.
  3. Measure ground almond, flour and salt in a mixing bowl. Use a wire whisk and whisk everything together.
  4. Pour the butter-honey mixture into the dry ingredients and whisk until the dry ingredients are just mixed in.
  5. Add in egg and whisk until the egg is combined. (If doubling the recipe, whisk in the eggs one by one.)
  6. Divide the batter among the mini muffin pans, about 1 heaping tablespoon of batter each.
  7. Sprinkle nuts, berries or chocolate chips on top of the batter (optional).
  8. 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.