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.
340 K 4.7/5 (43 reviews)
15 min.
Easy
1 kg 500 g
5 IngredientsLast modified on: April 14th 2020
For 1 kg 500 g, you will need:
- 1
330 ml egg white - 2
450 ml icing sugar - 3
544.8 ml ground almonds - 4
140.4 ml flour - 5
375 ml 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 330 ml egg white into the flour, almonds and icing sugar mixture.
Stage 3 - 2 min.
Add 375 ml 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 | 70 RDI=30 % | 560 RDI=50 % | 530 RDI=80 % | 6,560 RDI=330 % | 27,460 RDI: 330 % |
| 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 1 kg 500 g : 10.00 €
Change currency: 
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.
24 K 1 hour 20 min.
Pear and strawberry verrine with tiramisu cream
For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.
11 K 1 hour 15 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
335 K 24.6 20 min.
Clafoutis-style plum financier
The classic French "financier" is normally a little cake, but it can also be made clafoutis-style over fruit in an oven-proof dish.
36 K 1 hour 2 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Saint Honoré cake, Toasted almond cake, X-Files cookies, Clementine Chantilly, Pink Reims biscuits, ... See them all 61
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Pistachio "Financiers", Lemon and lime cakes, Pancake batter, Pistachio madeleines, ... See them all 8
Egg white
Like these other recipes: Ice-cream Vacherin, Amiens macaroons, Royal icing, Pistachio madeleines, Clafoutis "Marie-Antoinette", ... See them all 52
Ground almonds
Like these other recipes: Apricot blancmange, Almond dacquoise, Amiens macaroons, Beurre d'escargot, Sweetcrust pastry (pâte sablée), ... See them all 46
Other recipes you may also like
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022461 K 25 45 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011525 K 32.3 20 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.October 3rd 2010336 K5 1 hour 25 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...April 3rd 2019499 K4.9 45 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015410 K 33.2 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.