1,510 easy and fully explained recipes, with +66K photos and 78 videos

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.

116 K 2× 3.9/5 (25 reviews)

45 min.

Easy

1.65 €

80 financiers

5 Ingredients

Last modified on: October 21^th 2012

For this recipe: I want to make it (481×) I made it (422×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 80 financiers, you will need:

1 250 ml rolled oats
2 160 ml icing sugar
3 120 ml egg white
4 165 ml butter
5 46.8 ml flour

Change these quantities to make:

20 financiers 40 financiers 80 financiers 120 financiers

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 45 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

Stage 1 - 10 min.

Melt 165 ml butter in a small pan until not quite boiling. Skim off any white froth that forms during heating.

Set aside.

Stage 2 - 2 min.

Preheat the oven to 200°C (390°F).

Tip 250 ml rolled oats into a blender goblet.

Stage 3 - 1 min.

Blend for a few seconds until ground to a powder.

Stage 4 - 2 min.

Tip the ground oats into a bowl. Add 160 ml icing sugar and 46.8 ml flour and mix with a whisk.

Stage 5 - 2 min.

Add 120 ml egg white.

Stage 6 - 3 min.

Mix once more with the whisk.

Stage 7 - 3 min.

Pour in the melted butter through a fine strainer to remove any bits and beat again to mix thoroughly.

Stage 8 - 7 min.

Pour into special financier moulds if possible, or any other small moulds you may have.

Stage 9 - 15 min.

Bake for 15 minutes.

Remarks

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.

Keeping: A few days in an airtight tin.

Source: Home made, warmly dedicated to Louise (from New York).

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	250 RDI=20 %	140 RDI=20 %	2,350 RDI=120 %	9,840 RDI: 120 %
Per 100 g	4 RDI=2 %	40 RDI=4 %	20 RDI=4 %	410 RDI=20 %	1,730 RDI: 20 %
Per financiers	0	3 RDI=0 %	1 RDI=0 %	30 RDI=1 %	120 RDI: 1 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk

How much will it cost?

For 80 financiers : 3.25 €
Per financiers : 0.05 €

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)

Other recipes you may also like

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020410 K5 20 min.

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
February 21^th 2011457 K 23.5 25 min.

Brownies

Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked.
March 8^th 2020117 K4.1 35 min.

Sautéed Pork with Peanuts

This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
April 3^rd 201661 K4 55 min.

Yeast-based flaky dough (for croissants)

This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9^th 2019162 K 4 3 hours 60 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

A small culinary tribute to your kindness Louise, I wish you will enjoy it.
Posted by jh october 23^th 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 23^th 2012 at 00:02 n° 1

Follow this recipe

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.