This classic French ‘petit four’ derives its name from its cute, rectangular shape which looks like mini gold bars. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange. No matter what the origin of the name, the financier smells [and tastes] just as sweet!

Though you might find the ingredient list rather basic, the secret that goes in the making of a good financier lies in the combination of browned butter and lightly toasted almond flour, two key ingredients that account for its rich, buttery flavor. The batter owes its delicate texture to beaten egg whites and can be stored in the refrigerator, making it a good bake-ahead project on weekends or anytime you have extra egg whites waiting to be put to good use.

I was quite excited at the idea of using my new silicon pan for these mini cakes from Baking at Tiffany’s, who adapted the recipe from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. While the plain financier with its browned edges and golden crumb is a treat on its own, you can always go one step ahead with fresh blueberries or raspberries to add a dash of colour to your little almond bars. I have a good mind to try them with pistachios next.

FINANCIERS

Ingredients:

1/2 cup + 1-1/2 tablespoons (120 g) sugar

1/4 cup + 1 tablespoons (40 g) unbleached all purpose flour

1/2 cup + 2 teaspoons (60 g) almond meal

100 g egg whites or egg whites from about 3 large eggs

1/2 cup (100 g) unsalted butter, browned

1/2 teaspoon pure almond extract

Method:

  • Preheat oven to 425 oF and butter 12 financier molds or a mini-muffin tin. Refrigerate buttered tin.

  • Sift together sugar, flour and almond meal into a bowl. Create a well in the center of dry ingredients.

  • Add in the egg whites and whisk together by hand until all the ingredients have been well combined.

  • To brown the butter, melt butter in a sauce pan over low to medium heat until bits begin browning.

  • While still hot, slowly pour browned butter into batter, simultaneously whisking batter till combined.

  • Evenly distribute batter among molds or mini-muffin tin wells, leaving about 1/8″ space from the rim.

  • Lower oven temperature to 350 oF. Bake on the center rack for about 20 minutes or till golden brown.
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