Financiers are fantastic little almond cakes, perfect for an afternoon treat, or as a pudding with some caramelised bananas and cream or ice cream.

The ones I’ve baked here are round, but traditionally they are rectangular, and it’s thought that the name derives from the fact that these luscious little cakes resembled a gold bar.

The financier is very popular in France, but outside its home country it isn’t nearly as well known as its cousin, the madeleine.

Yet the financier is its equal for flavour and texture – it’s crisp on the outside, and beautifully light, delicate and moist on the inside.

Roast saddle of venison

If you like, you can add some blueberries to the mixture, or maybe ground pistachio, but, I have to say, I prefer them the traditional way.

A sweet treat is fantastic as a pick-me-up in the afternoon, and these financiers feel good to snack on as they are not laden with heavy butter cream or highly sweetened icing. They will keep for up to a week in airtight container, but I doubt they will last that long before being devoured.


Makes approx. 12

130g ground almonds

275g icing sugar

125g plain flour

1 teaspoon baking powder

150g melted butter

7 free-range egg whites

1 tablespoon vanilla extract


Preheat oven to 200C/gas mark 6

Combine almonds, icing sugar, flour and baking powder.

Melt butter in a saucepan until it begins to brown slightly, then remove from heat quickly before it burns.

Add egg whites to almond mixture and mix, then fold in the melted butter. Divide mixture evenly between mini tart tins, mini muffin moulds, or cupcake cases. Make sure you butter any tin item generously.

Bake for 15-20 minutes, until the cakes are golden but not too dark, to ensure they remain moist inside. Be aware that the baking time may vary according to the size of the mould.