- 1/2 Cup unsalted butter, plus more for the tins
- 1/2 Cup sugar
- 1 Cup finely ground almonds
- 2/3 Cups all-purpose flour
- Pinch of salt
- 6 large egg whites
- 1/2 Cup honey
Preheat the oven to 350 degrees. Butter a muffin tin or financier tins.
Cut the butter into pieces and place in a skillet or saucepan. Melt over medium heat, swirling occasionally, until it starts to turn brown and smells nutty. Do not let the butter get too dark or it will burn. Strain the butter into a clean bowl. Let cool.
In a medium-sized bowl, whisk together the sugar, almonds, flour, and salt. Add the egg whites and whisk until just combined. Add the butter and whisk to combine. (It should be a thick, smooth batter.)
Add the honey and whisk to combine. Divide the batter among the prepared tins, filling ¾ of the way to the top.
Bake until an inserted toothpick comes out clean, about 16-18 minutes.
Calories Per Serving223
Folate equivalent (total)25µg6%
- 3 ounces unsalted butter plus additional for greasing
- 3 egg whites
- ½ cup white sugar
- ½ cup almond meal
- 3 tablespoons all-purpose flour plus additional for dusting pan
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 12 small pieces of peeled peach
Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup shake to coat bottoms.
Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
The honey cake is an underestimated cake. There are no frills, just really good cake. A dusting of powdered sugar is all it needs. Maybe a spoonful of whipped cream and berries if you are really feeling fancy. The trick here is to use really good honey. In most cases clover honey is typically used in baking because its flavor is mild, but here we want the honey flavor to stand out. We used a wildflower honey, which is sweet and floral, and gives the cake lots of flavor. An orange blossom honey would also work well. Honey cakes can also tend to be too dry so we ensured this one wouldn't be by adding sour cream, which works to keep the cake tender and moist. Serve it with a cup of tea or coffee and you won't be disappointed. The cake is superb when still slightly warm!
Have you made this yet? Let us know what you think in the comments below!
Lining your baking sheet with parchment paper makes cleanup easier.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Thanks to Proust, when it comes to tea cakes, madeleines get all the love. But I prefer the heftier, more serious financier. The two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites. It’s typically a simple rectangle to the madeleine’s seashell, but despite its unassuming look, the financier is a small vessel of joy. One of the best I’ve tasted is this fine-crumbed version from Paris baker Eric Kayser, which he makes in several flavors, including the especially excellent, nut-rich pistachio it melts in the mouth, a quiet luxury as indelible as any madeleine. —Gabriella GershensonPistachio Financiers
A financier is a delightful little French cake made from almond flour, wheat flour, powdered sugar, egg whites, and beurre noisette, aka browned butter. A touch of vanilla rounds out the flavor, while a small amount of honey helps the cake stay moist. For added dimension, financiers are often garnished with nuts or thin slices of fruit before baking. If you're feeling really indulgent, upgrade to using a vanilla bean if you like. Scrape out 1/3 of a bean to substitute for the extract in this recipe.
Financiers are a versatile cake. They're small and not too sweet, so they're good at all times of the day. Enjoy in the morning with a cup of coffee, after lunch, at tea time or as a post-dinner treat. They're great with all kinds of garnish, from nuts such as almond or pistachio to seasonal fruits such as strawberry, plum, apricot, or persimmon.
These cakes come together easily by sifting together the dry ingredients and blending with the wet ingredients into a smooth batter. The batter is then piped or poured into molds, garnished, and baked. Traditionally, rectangular molds are used, lending the cakes a resemblance to bars of gold, suggesting one possible origin for the name "financier" (another origin story holds that the cakes were especially popular in the Parisian financial district). Any mold is fine, though. Not everyone has rectangular molds, but most bakers have a 12 cup muffin pan. Use what you have. Baking times will vary with the depth of the batter. Shallow, rectangular financiers may bake faster than deeper round ones. When the tops puff up and stop bubbling, they're ready.
How to make French financiers
Dutch version coming soon…
A financier is a small French cake, often associated with friands or friandises, which can indicate all kinds of small sweet ‘pâtisserie ou pièce de confiserie’. The financier is light and moist, and contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette (brown butter / hazelnut butter). Other ingredients include egg whites, flour, and icing sugar. Financiers are baked in shaped molds, usually small rectangular loaves.
The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.
So financier molds are traditionally rectangular, but other shapes are very much allowed too of course. We use a silicon pan which works very well for us. We do not grease the pan, just pipe the mixture and release the financiers right after baking.
This recipe is rather basic, but oh so good (the simple things usually are). You can add all kinds of flavors, extra ingredients, coatings and toppings, but we suggest you start with this ‘humble’ version and let the almonds and the wonderful structure of this sweet delight do the talking. The dried cherry in the middle is also an option, but one we highly recommend because they marry so very happily with the almond flavor.
Ingredients for the financiers
Amount depending on tin size
100 g butter made into beurre noisette (see below)
Making the beurre noisette
Beurre noisette or hazelnut butter is simply butter cooked until golden brown, which gives off a delicious nutty aroma. The process is very simple. Place butter slices in a saucepan and let it melt. Continue cooking until the butter becomes golden brown. The butter is ready when lightly browned specks begin to form at the bottom of the pan. Smell the butter it should have a nutty aroma. Remove from the heat and stop the cooking process by pouring the nutty butter into a cold bowl or putting the saucepan in a sink of cold water.
Recipe for the financiers
In a bowl, combine the sugar, pinch of salt, flour and almond flour (you can add a few drops of almond extract if you like a real intense flavor). Add the egg whites and stir with a whisk until you have a smooth mixture, a minute is enough. Now add the beurre noisette in a steady stream while whisking continuously. Now transfer the batter to a piping bag and put it in the fridge for one hour.
Preheat your oven to 200 °C / 390 °F conventional setting.
Fill the financier molds, add a dried cherry and press it in the center of the batter of each mold. Bake the financiers for about 15-20 minutes (depending on size) until golden brown. If you use a flexible mold you can release them right after baking, leave them 5 minutes with other molds. Let the financiers cool on a wire rack. Best eaten while fresh but they keep very well in the freezer and are still wonderful after a short period at room temperature.
Best ever honey recipes
Try one of our honey recipes to add a floral, fragrant note to your bakes. Our honey cake recipes are easy to make, including small sticky honey cakes and a show stopping quince and honey cake. Our other ideas for cooking with honey including pancakes with whipped honey, breakfast rhubarb with honey, and handy little granola clusters to eat on the go.
Quince and honey cake
Quince and honey is a great autumnal flavour combination. Try them together in this recipe for an easy quince and honey cake that looks really impressive.
Fluffy ricotta pancakes with whipped honey butter
These fluffy ricotta pancakes with whipped honey butter are perfect for a special breakfast treat. If you haven’t tried whipping butter try this. It makes it light and airy and allows you to incorporate subtle sweet or savoury flavours.
Sage, honey and roasted red pepper cornbread
This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make. Drizzle with honey and serve with a little grated parmesan, this recipe is a great afternoon treat.
Yoghurt or porridge served with poached fresh fruit makes a great healthy start to the day. Try poaching rhubarb in honey and orange for a quick breakfast topper.
Double honey ice cream
Honey, honey! The best ice cream made with a simple-to-follow custard-based recipe. Quickly stir broken honeycomb through it to serve. So easy, so good.
Apero’s saffron panna cotta with blood orange and honey financier tuiles
A show-stopping dessert with a Middle-Eastern twist, from pastry chef Ji-Sun Shin, a former Nobu sous chef. You can read more about her at the foot of this recipe.
Sticky honey cakes
This recipe for sticky honey cakes is really easy to make and they look great. The combination of honey, lemon and ginger works really well together and they’re surprisingly low-cal.
Maple honeycomb ice cream
Making this delicious maple honeycomb ice cream is easier than you may think with step-by-step help from the olive test kitchen. It’s guaranteed to be a new family favourite any time of year.
Loukoumades (Greek donuts)
One of the pleasures of a Greek holiday comes in those moments after dark (and after dinner) when everyone moves to the tables in a local square to drink coffee and eat plates of tiny cinnamon-scented doughnuts. Whether your preference is for the sugar-dusted variety or those soaked in honey, try making them at home for a crowd-pleasing dessert with a difference.
Granola clusters with yogurt drizzle
Check out this recipe for our super-quick and easy granola clusters. These make for a great mid-morning or energy-boosting snack.
Baked ricotta with honey and thyme dressing
Baked ricotta is so simple to make at home. Once cooked, drizzle with thyme-infused honey and let everyone dig in. This sharing platter needs just crisp breads on the side
Sly’s honey mule
This good-looking rum-based cocktail created by Julien Gualdoni would cause a stir at any drinks party. It combines sharpness from the limes, sweetness from the honey and a floral hit from the elderflower
Peace Coffee: Pollinator Blend & Honey Recipes
Peace Coffee is celebrating World Bee Day with a limited-release spring bean blend Pollinator.
Peace Coffee also shared these recipes with WCCO Mid-Morning viewers.
Lavender Honey Syrup
1/2 cup local honey (we use Beez Kneez Raw Clover Honey)
1/2 cup water
2 Tbsp. fresh lavender leaves or dried lavender buds
Heat water in a small saucepan until hot, but not boiling. Add honey and lavender leaves (or buds), and stir until honey is completely dissolved.
Remove from heat, and let steep for one hour. Stir every fifteen minutes or so to recombine the lavender into the liquid.
Strain the syrup through a fine-mesh sieve, and into an airtight container like a mason jar. Press down on the lavender in the fine mesh sieve to squeeze more flavor into the syrup. Discard lavender.
Use for coffee or cocktails (or whatever you please!), and store in the refrigerator for up to two weeks.
Alternatively, you can combine honey and lavender in a jar, then pour in the hot water. Seal tightly with a lid, then shake until the water and honey have combined (it will be a little foamy on top). Let the lavender steep for an hour, shaking every 15 minutes or so. Strain the syrup and discard the lavender.
This recipe makes 1/2 cup of syrup.
1 c honey
3 Tbsp unsalted butter, melted
1/2 c cold black coffee
1 tsp vanilla extract
1 1/2 tsp brown sugar
2 c flour
1/4 tsp salt
2 1/2 tsp baking powder
1 1/2 tsp white sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cardamom
1/2 c raisins (optional)
Preheat oven to 350*. Melt butter and set aside. Be ready with a cold cup of coffee standing by.
Sift together the flour, salt, white sugar, baking powder, cinnamon, nutmeg, allspice and cardamom. Set aside.
In a large mixing bowl, beat the honey for about 5 minutes, until it becomes frothy, a little bubbly, and turns into a caramel color.
To the honey, add the butter, coffee, egg, and brown sugar. Beat until all incorporated.
Fold dry ingredients into wet ingredients. (Add raisins now, if you are using them).
Pour into a buttered 8 X 8 square pan.
Bake 50 &ndash 60 minutes or until knifed center comes out clean. Let cool and serve. It is awesome when eaten when it is still a little warm, with a tiny pan of butter smeared on top. Enjoy!
Honey Financiers - Recipes
Tip of the Day: I'm a major fan of cooking sprays for greasing pans - I've never done any of that buttering/greasing/flouring to keep my cakes and cookies from not sticking. But I'm an even bigger fan of the sprays with flour included - I've used Pam and Baker's Joy and store brands all with good results. The added flour really makes a difference in getting cakes out with nothing left behind (except jam that is).
6 tablespoons butter or margarine
1/3 cup honey
1/3 cup sugar
3 tablespoons flour
1 cup ground almonds
1/2 teaspoon salt
1 teaspoon almond extract
3/4 cup raspberry (or any other variety) jam
Melt the butter, honey and sugar together, and stir until smooth.
In a separate bowl, mix together the flour, ground almonds and salt. Pour in the honey mixture and whisk to combine. Add the eggs, one at a time, and whisk until mixed in. Stir in the extract.
Divide the batter among 24 greased mini-muffin cups - about 1 heaping tablespoon in each cup.
Drop a heaping 1/2 teaspoon of jam in the center of each muffin.
Bake on 350 F for 12 to 14 minutes until golden brown.
Cool in the pans 5 minutes until turning out onto a wire rack to cool completely.