1,613 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Hazelnut and cherry financiers

Name: Hazelnut and cherry financiers
Prep time: 38 min
Cook time: 40 min
Total time: 1 h 18 min
Yield: 12 pieces
Cuisine: French
Ingredients: 120 g Griottine cherries; 200 g ground hazelnuts; 500 g financier batter

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.

41 K430456

Duration

1 hour 20 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 12 pieces, you will need:

1 120 g Griottine cherries
2 200 g ground hazelnuts
3 500 g financier batter
Total weight: 820 grams

Times for this recipe

Preparation

40 min.

Cooking

40 min.

All in all

1 hour 20 min.

Preparation 40 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Preheat the oven to 300°F (150°C).

Drain 120 g Griottine cherries.

Step 2 - ⌛ 3 min.

Spread 200 g ground hazelnuts out on a sheet of cooking parchment laid on a baking sheet.

Step 3 - ⌛ 15 min.

Toast in the oven for 15 minutes, then leave to cool.

Turn the oven up to 410°F (210°C).

Step 4 - ⌛ 15 min.

Prepare 500 g financier batter, using the toasted ground hazelnuts in place of almonds.

Note: All this can be done the previous day.

Step 5 - ⌛ 2 min.

Sit your mould on a baking sheet, lined if you wish with cooking parchment (you can reuse the paper from toasting the hazelnuts).

I am using silicon moulds here with each compartment measuring 8x3x3 cm (3x1.2x1.2 inches).

Step 6 - ⌛ 5 min.

Put a layer of financier batter into each mould, filling to about 1/4 of the depth (a forcing bag is ideal for this).

Put in the freezer for 15 minutes to firm up the batter; this helps keep the cherries in the centre of the cake.

Step 7 - ⌛ 5 min.

Put 3 (or more) cherries into each mould.

Step 8 - ⌛ 3 min.

Cover with more batter, but do not fill right to the top as the financiers will rise during cooking.

Step 9 - ⌛ 25 min.

Bake for about 25 minutes.

Step 10

Turn out onto a wire rack and leave to cool fully (or until warm) before eating.

Remarks

It is not absolutely essential to toast the hazelnuts in stage 3, but doing so really brings out their flavour.

If you don't have Griottines, you can use Amarena cherries instead.

Keeping: Several days in an airtight tin or jar.

Source: Homemade.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=10 %	37 g RDI=14 %	33 g RDI=45 %	472 kcal RDI=24 %	1,974 kJ RDI=24 %
Per piece	5 g RDI=7 %	25 g RDI=9 %	23 g RDI=31 %	322 kcal RDI=16 %	1,349 kJ RDI=16 %
Whole recipe	55 g RDI=85 %	300 g RDI=113 %	272 g RDI=373 %	3,866 kcal RDI=193 %	16,188 kJ RDI=193 %