Oat financiers for Louise

Oat financiers for Louise
These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.
97K 2 25 3.9
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Last modified on: October 21th 2012

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For 40 financiers, you will need:

Change these quantities to make: 20 financiers 40 financiers 80 financiers 120 financiers
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
20 min.25 min.45 min.
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Step by step recipe

Stage 1 - 10 min.
Oat financiers for Louise
Melt 80 g butter in a small pan until not quite boiling. Skim off any white froth that forms during heating.

Set aside.

Stage 2 - 2 min.
Oat financiers for Louise
Preheat the oven to 200°C (390°F).

Tip 50 g rolled oats into a blender goblet.

Stage 3 - 1 min.
Oat financiers for Louise
Blend for a few seconds until ground to a powder.

Stage 4 - 2 min.
Oat financiers for Louise
Tip the ground oats into a bowl. Add 80 g icing sugar and 15 g flour and mix with a whisk.

Stage 5 - 2 min.
Oat financiers for Louise
Add 60 g egg white.

Stage 6 - 3 min.
Oat financiers for Louise
Mix once more with the whisk.

Stage 7 - 3 min.
Oat financiers for Louise
Pour in the melted butter through a fine strainer to remove any bits and beat again to mix thoroughly.

Stage 8 - 7 min.
Oat financiers for Louise
Pour into special financier moulds if possible, or any other small moulds you may have.

Stage 9 - 15 min.
Oat financiers for Louise
Bake for 15 minutes.
It is very important not to overcook the financiers, otherwise they will dry out and go hard. The centre should ideally stay quite moist. Watch the cooking carefully and adjust the time to suit your own oven.
A few days in an airtight tin.
Home made, warmly dedicated to Louise (from New York).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,175 Kcal or 4,919 Kj12 gr125 gr70 gr
59 %5 %12 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
412 Kcal or 1,725 Kj4 gr44 gr25 gr
21 %2 %4 %4 %
Per financiers
Energetic valueProteins CarbohydratesFats
29 Kcal or 121 Kj< 1 gr3 gr2 gr
1 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Egg, Milk
How much will it cost?
  • For 40 financiers : 1.61 €
  • Per financiers : 0.04 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Calissons, Mirlitons, Viennese Shortbread, Half-cooked chocolate cake with raspberry coulis, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Lime crémeux, Eggs Arsène, Cheese Soufflé, Grilled fillet of salmon with corn-salad cream, Sautéed Green Vegetables in pan, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Macaronade mixture, Armagnac marzipan, How to add beaten eggs whites to a mixture, Almond tuiles, ... All
Rolled oatsRolled oats: You can check-out other recipes which use it, like for example: Cranachan, Oatmeal cake, Soft apple cookies, Canadian apple crumble, Tyrolean apple crumble, ... All
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Your 2 comments or questions on this recipe
  • A small culinary tribute to your kindness Louise, I wish you will enjoy it.
    Posted by jh october 23th 2012 at 16:53 (n° 2)
  • Oh gosh, jh, I feel like Sarah Bernhardt or Dame Nellie Melba having a delectable dedicated to me. How very sweet. And you remembered my love for oats. Thank you so much, JH. I hope all is well with you and yours. Not to worry, although my blog is on hold at the moment, I will visit you as often as I can:)

    Posted by Louise october 23th 2012 at 00:02 (n° 1)
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