Hazelnut and cherry financiers


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.
26 K
Grade this recipe:
Keywords:
Last modified on: May 22th 2022
For 12 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 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 - 5 min.
Hazelnut and cherry financiers
Preheat the oven to 300°F (150°C).

Drain 120 g Griottine cherries.

Stage 2 - 3 min.
Hazelnut and cherry financiers
Spread 200 g ground hazelnuts out on a sheet of cooking parchment laid on a baking sheet.

Stage 3 - 15 min.
Hazelnut and cherry financiers
Toast in the oven for 15 minutes, then leave to cool.

Turn the oven up to 410°F (210°C).

Stage 4 - 15 min.
Hazelnut and cherry financiers
Prepare 500 g financier batter, using the toasted ground hazelnuts in place of almonds.

Note: All this can be done the previous day.

Stage 5 - 2 min.
Hazelnut and cherry financiers
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).

Stage 6 - 5 min.
Hazelnut and cherry financiers
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.

Stage 7 - 5 min.
Hazelnut and cherry financiers
Put 3 (or more) cherries into each mould.

Stage 8 - 3 min.
Hazelnut and cherry financiers
Cover with more batter, but do not fill right to the top as the financiers will rise during cooking.

Stage 9 - 25 min.
Hazelnut and cherry financiers
Bake for about 25 minutes.

Stage 10
Hazelnut and cherry financiers
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: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %1,040 RDI=100 %870 RDI=130 %3,670 RDI=180 %15,370 RDI: 180 %
Per 100 g20 RDI=7 %130 RDI=10 %110 RDI=20 %450 RDI=20 %1,880 RDI: 20 %
Per piece10 RDI=5 %90 RDI=8 %70 RDI=10 %310 RDI=20 %1,280 RDI: 20 %
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: Nuts, egg, Gluten, Milk
How much will it cost?
  • For 12 pieces : 9.55 €
  • Per piece : 0.80 €

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
Harichou salad
Harichou salad
A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.
September 29th 202413 K 45 min.
Apricot and almond cream tart
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
July 12th 2023334 K4.1 1 hour 45 min.
Thaï rice with small vegetables
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
February 21th 2011288 K4.7 1 hour 35 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010386 K 154 50 min.
Peach Melba
Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
September 9th 2012131 K3.9 2 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page