How to Cook Cakes
Peter Cassidy

Financiers are traditionally baked in individual loaf tins to resemble gold bars, hence the name. They rely on the flavour of the butter, which is melted and taken to a light caramelisation or ‘beurre noisette’ imparting a deep nutty flavour to the cake. You will need 20 large (7cm) individual loaf tins or barquette moulds.


Quantity Ingredient
95g unsalted butter
50g skinned hazelnuts or almonds
50g plain flour
100g caster sugar
pinch salt
4 egg whites
1/2 teaspoon vanilla extract
small handful fresh or dried cherries, or blueberries, (optional)


  1. Heat the oven to 200°C.
  2. Melt 20g of the butter in a small saucepan over a low heat. Place 20 large barquette moulds on a baking tray and brush each with the melted butter.
  3. Melt the remaining butter over a low to medium heat and cook to a deep beurre noisette. Remove from the heat and set aside to cool.
  4. Grind the nuts to fine crumbs in a food processor. Sift the flour, ground nuts, sugar and salt into a large bowl.
  5. In a separate bowl, lightly beat the egg whites until frothy, then carefully fold them into the dry ingredients, adding the beurre noisette and vanilla extract once most of the whites have been incorporated.
  6. Fill each barquette mould almost to the top with the mixture and scatter the fruit, if using, over the surface. Bake in the middle of the oven for 10–15 minutes until golden brown and spongy when pressed.
  7. Remove from the oven and leave the financiers to cool for a few minutes, before releasing the tops with the tip of a sharp knife. Turn out onto a wire rack and leave to cool completely. These are best eaten the same day, but will keep in an airtight container for a few days.
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