A financier, formerly known as visitandine, is a small French almond cake that is light but moist, with a crisp exterior. It is usually made in small rectangular loaves, which gives the cake its name financier, as it looks like a bar of gold. Though this mini cake cannot be sold for the same price as a bar of gold, at least it’s edible and an incredibly delicious one!
I think I stumbled onto this honey financiers recipe on The Kitchn when I was looking for a simple snack to make for a picnic months ago. I made them in mini muffin tins the first time, which made perfect one-mouth mini cakes (once you start popping them into your mouth, you can’t stop!) After I learned that they are traditionally made to look like gold bars, I rebaked them into little rectangular loaves using the mini loaf tins that I got last year. The mini honey financiers are about 4.5×2.5-inch big, which made them ridiculously adorable (as you all know, I love all things mini!)
The honey financiers are not too overly sweet, which is perfect for me. It has a very nice honey taste and is also incredibly moist. While it is already tasty without any additions, I couldn’t resist adding some frozen blueberries and silvered almonds in them for a variation. Paired with a cup of tea, afternoon tea break is complete!
|1) Measure butter, honey and sugar in a small pot. Place over low heat and heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.||2) Measure ground almond, flour and salt in a mixing bowl. Use a wire whisk and whisk everything together.|
|3) Pour the butter-honey mixture into the dry ingredients and whisk until the dry ingredients are just mixed in.||4) Add in egg and whisk until the egg is combined.|
|5) Divide the batter among the mini muffin pans, and sprinkle nuts, berries or chocolate chips on top of the batter. Bake for 15 to 20 minutes until the top is golden.|
- 45 grams unsalted butter, plus a little more to grease the tins
- 55 grams honey
- 30 grams sugar
- 50 grams ground almond
- 1½ tablespoons all-purpose flour
- Pinch of salt
- 1 large egg, at room temperature
- Toppings like nuts, berries, chocolate chips etc. (optional)
- Preheat oven to 175C / 350F (not fan-assisted). Grease a 12-hole mini muffin pan and dust with all-purpose flour.
- Measure butter, honey and sugar in a small pot. Place over low heat and heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.
- Measure ground almond, flour and salt in a mixing bowl. Use a wire whisk and whisk everything together.
- Pour the butter-honey mixture into the dry ingredients and whisk until the dry ingredients are just mixed in.
- Add in egg and whisk until the egg is combined. (If doubling the recipe, whisk in the eggs one by one.)
- Divide the batter among the mini muffin pans, about 1 heaping tablespoon of batter each.
- Sprinkle nuts, berries or chocolate chips on top of the batter (optional).
- Bake for 15 to 20 minutes until the top is golden. Let the mini cakes cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely.
- Adapted from The Kitchn who in turned adapted from Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotide Dusoulier