Peach and Blueberry Financiers

These French almond cakes (financiers) are bursting with buttery, juicy, and fruity deliciousness. So easy and quick to prep and only minutes to bake! So yummy, my kids practically eat the entire batch as soon they’re out!!!

 

 

A Financier is a small French Almond Cake traditionally baked in the shape of a gold bar, hence the name. Some say that it is called such because the cake became popular in the financial district of Paris surrounding the Paris stock exchange and was named after its wealthy bankers. Its main ingredient is almond flour (ground or finely crushed) though it’s distinct feature comes from the use of beurre noisette (brown butter).

 

 

Other traditional ingredients include egg whites, flour, and powdered sugar (though regular white sugar may be used, too). The cake does not use any leavening agent other than the egg whites but the initial really hot oven temp helps it to rise, too. It is rich, dense, with a moist crumb, and absolutely delicious! To lighten it a bit, fruits are sometimes added and to provide some taste and textural contrasts, too.

I have made these Financiers a few times already and they were always such a pleasure to eat – bursting with deliciousness in every bite! I have paired fresh peaches with both blueberries and raspberries. Feel free to use the fruit that you like. The berries’ sweet-tart flavor provides a good contrast to the sweetness and richness of the sponge.

Since I don’t have the gold bar-shaped molds, I used my muffin tins. Make sure to grease or butter it really well, so they don’t stick. You can opt to use a muffin liner, if you like, it will be easier to remove them that way though they say if you do so – you may not achieve its lovely brown crusty sides. Oh well, do whatever is preferable to you. It would be fantastic either way! Don’t they look utterly delicious?

 

 

TO PRINT RECIPE, SEE RECIPE CARD BELOW

NOTES ON INGREDIENTS FOR PEACH & BLUEBERRY FINANCIERS

Ingredients

  • White Sugar – you may use brown too but the cakes would be darker in color
  • Almond Flour (finely ground Almonds or Almond meal)
  • All-purpose Flour
  • Egg Whites – these allow the cake to rise up so no need for yolk.
  • Browned butter – plain melted butter works too if you don’t wanna go through the trouble of browning the butter.
  • Peaches,  fresh is preferred – pitted and chopped into small pieces (I didn’t bother removing the skin but do so if you prefer that)
  • fresh Blueberries (in a pinch, frozen berries may be used)

Handy tool: Electric mixer

Procedure

Preheat the oven to 450F (this is correct).

Butter liberally a 12-count muffin tin. Alternatively, you can also use muffin liners (using liners won’t make the financiers turn fully golden brown as they should be but the taste would still be fantastic).

In a mixing bowl, combine the sugar, Almond, and regular flour. Add the egg whites. With an electric mixer beat the mixture well for about 1 minute. Pour in the browned (or melted) butter and beat again for another minute. Gently stir in the fruits.

Spoon or pour the batter into the muffin tin. Place the muffin tin in the preheated oven and bake for about 8 minutes or just when the financiers are beginning to rise. Reduce the oven temperature to 400 F and bake for another 7-8 minutes. Turn off the heat without opening the oven door and leave the financiers there for another 5 minutes. The financiers are done when they are nicely browned and spring back when pressed lightly. You may have to slightly adjust the baking time if you are using muffin liners.

Transfer to a wire rack but let the Financiers cool in the muffin tins for about 10 minutes or just until warm. These are best eaten warm. Should you have some left-overs, which I really doubt, just store them in airtight containers. Oh buttery deliciousness, indeed!

 

 

 

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Peach and Blueberry Financiers

These French almond cakes (financiers) are bursting with buttery, juicy and fruity deliciousness. So easy and quick to prep and only minutes to bake! So yummy, my kids practically eat the entire batch as soon they’re out!!!

Course Desserts
Cuisine French
Keyword financiers cake, peach and blueberry financiers
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 pieces
Author Manila Spoon

Ingredients

  • 1 cup white Sugar
  • ½ cup Almond Flour finely ground Almonds or Almond meal
  • ½ cup All-purpose Flour
  • 4 Egg Whites
  • 8 oz 1 stick Browned butter
  • 2 fresh Peaches, pitted and chopped in small pieces (I didn't bother removing the skin but do so if you prefer that)
  • 1 cup or up to 1 1/2 cup(s) fresh Blueberries

Instructions

  1. Preheat the oven to 450F (yes this temperature is correct).

  2. Butter liberally a 12-count muffin tin. Alternatively, you can also use muffin liners (using liners won't make the financiers turn fully golden brown as they should be but the taste would still be fantastic).
  3. In a mixing bowl, combine the sugar, Almond and regular flour. Add the egg whites. With an electric mixer beat the mixture well for about 1 minute. Pour in the browned (or melted) butter and beat again for another minute. Gently stir in the fruits.
  4. Spoon or pour the batter into the muffin tin. Place the muffin tin in the preheated oven and bake for about 8 minutes or just when the financiers are beginning to rise. Reduce the oven temperature to 400 F and bake for another 7-8 minutes. Turn-off the heat without opening the oven door and leave the financiers there for another 5 minutes. The financiers are done when they are nicely browned and springs back when pressed lightly. You may have to slightly adjust the baking time if you are using muffin liners.
  5. Transfer to a wire rack but let the Financiers cool in the muffin tins for about 10 minutes or just until warm. These are best eaten warm. Should you have some left-overs, which I really doubt, just store them in airtight containers. Oh buttery deliciousness, indeed!

Recipe Notes

TIPS & TRICKS

 

Plain melted butter works too if you don't wanna go through the trouble of browning the butter. But browning butter on the stovetop is not hard so it's worth the effort.

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4 Comments

    • October 2, 2014 / 11:54 pm

      Thank you very much! This is a huge favorite of mine when blueberries are plenty!

  1. May 6, 2015 / 11:28 am

    The name threw me off at first (why would I want to eat a financier??) but my goodness these do look super scrumptious, Abby! I'm particularly fond of the drizzle you put on top as well

  2. May 6, 2015 / 2:28 pm

    Abby, I've had financiers on my "culinary bucket list" for a while. Now you've inspired me to make them before I go out and buy the proper mold.

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