My Favorite Financiers {2 ways}

These things are quite possibly one of my favorite things to bake ever. They are so deceptive. Look at them, just look at them. Those pretty little cakes above have much more to them then meets the eye. You might just cast them off as your typical tea cake but please, let's not be quite to judge.

These financiers are born from the beauty that is beurre noisette aka brown butter. Brown butter is one of the best things to ever encounter your kitchen. Once you smell the stuff, you're in heaven and once you taste it in sweets, it's a trip! Mixed with the nuttiness of ground almonds and fresh blackberries, it really makes a spectacular treat. 


My favorite part about these cakes are that they are gluten free. Gluten free you say? Heck I'm all for gluten, I love it but, this recipe uses rice flour in place of regular to make it gluten free. If you haven't tried rice flour before, give it a try! It makes delicious things like coconut mochi cake, daifuku and strawberry mochi cupcakes. I love the chewiness of it and it adds to the texture of these financiers in the most spectacular way. I love it so!

Honestly though, these little cakes are good with anything you can imagine. Here, I have them with blackberries and apricots. But I've tried them with rhubarb and with pears + pistachio. Every single time, they've come out spectacular and I can't get enough out of them. I can't wait to try them with tons of other add-ins. I'm dreaming of sweet cherries, earl grey tea, and raspberries!

Blackberry & Vanilla Bean Financiers

Yields: 12 financiers

Adapted from here.

1 stick (1/2 cup) unsalted butter

1 cup unsifted powdered sugar

1/2 cup ground almonds

1/3 cup sweet rice flour

pinch of salt

4 large egg whites

1 cup blackberries, washed and dried

Preheat the oven to 375 F and position the rack in the center. Lightly spray or butter the inside of 12 financier molds or muffin cups with cooking spray and place them on a baking sheet, set aside. In a medium saucepan set over medium-high heat, melt the butter until it turns into a rich hazelnut brown color, about 5 minutes. Remove from the heat and let it cool for 5 minutes before straining it to remove the little dark butter particles at the bottom of the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix together the powdered sugar, ground almonds, flour and salt on low speed until just combined. Add the egg whites and mix until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth. Divide the batter among the molds and divide the blackberries evenly among the top. Bake for 15 - 20 minutes or until golden brown.

Sugared Apricot Financiers

Yields: 12 financiers

Adapted from here.

1 stick (1/2 cup) unsalted butter

1 cup unsifted powdered sugar

1/2 cup ground almonds

1/3 cup sweet rice flour

pinch of salt

4 large egg whites

2 -3 apricots, washed, pitted and sliced into wedges

turbinado sugar

Preheat the oven to 375 F and position the rack in the center. Lightly spray or butter the inside of 12 financier molds or muffin cups with cooking spray and place them on a baking sheet, set aside. In a medium saucepan set over medium-high heat, melt the butter until it turns into a rich hazelnut brown color, about 5 minutes. Remove from the heat and let it cool for 5 minutes before straining it to remove the little dark butter particles at the bottom of the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix together the powdered sugar, ground almonds, flour and salt on low speed until just combined. Add the egg whites and mix until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth. Divide the batter among the molds and divide the apricot slices evenly among the top. Sprinkle with a generous amount of turbinado sugar and Bake for 15 - 20 minutes or until golden brown.

Aren't they just stunning?!

Gluten-Free Rhubarb Financiers

I know... I'm a little late with this whole rhubarb thing. Let me explain: I've never, ever tried rhubarb before and for the longest time, I didn't even know of it's existence. Ever since I had learned about it, I've always wondered what this mysterious fruit/ vegetable tasted like. This summer, I've been on somewhat of a lengthy quest to try to get my hands on some rhubarb;  I searched Farmer's Markets, specialty grocery markets, everywhere (or so I'd thought...).

You'll never believe where I found them, I'm still pretty baffled myself. Well, I finally found them at freaking Albertsons! Really?! After all this time, I found them at the regular supermarket? It was like I had been stuck by fate - they magically found me on the last days of Summer and boy am I glad.

I didn't really know what to expect with rhubarb but I was pleasantly surprised with the results - especially in these financiers! I've been eyeing financiers for some time now but never had the opportunity to make them, and I must say, I am quite enamored. The beurre noisette or browned butter smelled so incredibly divine when added to the batter and added this rich, nutty flavor. The poached rhubarb was slightly tart and had the most lovely texture, which I find very hard to describe, so you'll just have to try it yourself.


Since these are gluten-free financiers, it uses rice flour, which can easily be substituted for all purpose, but perhaps this is why I loved these little cakes so much, because they reminded me of mochi cakes, which have a dense and slightly chewy texture. You will definitely see me & rhubarb in the future!

Rhubarb Financiers

Yields: 12 financiers

Original recipe here.

1 stick (1/2 cup) unsalted butter

1 cup unsifted powdered sugar

1/2 cup ground almonds

1/3 cup sweet rice flour

pinch of salt

4 large egg whites

1 cup poached rhubarb (recipe below)

Preheat the oven to 375 F and position the rack in the center. Lightly spray or butter the inside of 12 financier molds or muffin cups with cooking spray and place them on a baking sheet, set aside. In a medium saucepan set over medium-high heat, melt the butter until it turns into a rich hazelnut brown color, about 5 minutes. Remove from the heat and let it cool for 5 minutes before straining it to remove the little dark butter particles at the bottom of the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix together the powdered sugar, ground almonds, flour and salt on low speed until just combined. Add the egg whites and mix until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth. Divide the batter among the molds and divide the poached rhubarb pieces evenly among the top. Bake for 15 - 20 minutes or until golden brown.

Poached Rhubarb

1/4 cup water

juice of 1 lemon

1 1/2 cups chopped rhubarb (about 1-inch pieces)

1 tbsn. sugar

Place the water, lemon juice and sugar in a heavy bottom saucepan over high heat. Bring to a boil and add the rhubarb. Poach for 2 - 3 minutes then gently remove the rhubarb from the poaching liquid and set aside (they will continue to soften as they cool).