Financier batter
This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis.
341 K 4.7/5 (43 reviews)
15 min.
Easy
500 g
5 IngredientsLast modified on: April 14th 2020
For 500 g, you will need:
- 1
½ cup egg white - 2
2⁄3 cup icing sugar - 3
1 cup ground almonds - 4
¼ cup flour - 5
2⁄3 cup noisette butter
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 5 min.
Mix ½ cup egg white into the flour, almonds and icing sugar mixture.
Stage 3 - 2 min.
Add 2⁄3 cup noisette butter to the mixture.
Stage 4 - 2 min.
Mix well.
Your financier batter is ready.
Your financier batter is ready.
Remarks
If you don't have hazelnut butter, or don't have the time to make it, use melted butter instead.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 190 RDI=20 % | 180 RDI=30 % | 2,190 RDI=110 % | 9,150 RDI: 110 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 40 RDI=5 % | 440 RDI=20 % | 1,850 RDI: 20 % |
How much will it cost?
- For 500 g : 3.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Hazelnut and cherry financiers
In France, these little ingot-shaped cakes are known as "financiers". With their blend of hazelnut and Griottine-cherry flavours, they are sure to delight.
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Clafoutis-style plum financier
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This recipe uses (among others)
Icing sugar
Like these other recipes: Arizona cupcakes, Walnut paste, Little Christmas biscuits, Arlesian Biscuits, Tarte Normande, ... See them all 61
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Chocolate madeleines, Lemon and lime cakes, Chestnut cake, Pancake batter, ... See them all 8
Egg white
Like these other recipes: Swiss meringues, How to beat egg whites, Almond tuiles, Piped petits-fours, Italian Meringue, ... See them all 52
Ground almonds
Like these other recipes: Sweetcrust pastry (pâte sablée), Brioche royale, Linzer torte, Gâteau Nantais, Apple and almond cake, ... See them all 46
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You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
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