Financiers “Raspberry Almond Cakes”… So Parisian !


  • 200g icing sugar
  • 100g almond meal
  • 65g all-purpose flour
  • 165g unsalted butter
  • 4 egg whites (130g)
  • A pinch of salt
  • 250g fresh raspberries



  1. Preheat oven at 360°F (180°C).
  2. In a saucepan, melt butter until it turns into a light brown color. be carefull of not burning it! Remove it from the stove, and deep the bottom of your saucepan into a water bath. Keep at room temperature.
  3. Sift the icing sugar. In a bowl, incorporate almond meal, flour, and salt. Combine. Add egg whites and stir with a spatula. Add butter, and stir to combine until you get a smooth mixture.
  4. Reserve this batter in fridge for 30 minutes.
  5. Take a silicon mould (rectangle or muffin mould). Garnish at halfway in using a pastry bag.
  6. Push 2 raspberries per cake in the batter.
  7. Bake for 10 to 12 minutes at 360°F
  8. Remove from oven, leave on the rack at room temperature, and wait it's cold before unmolding. Store the cakes into an iron box. You can keep it 4 days. Otherwise, you can also freeze it.

Makes 6 Serving