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Vanilla Financiers with Raspberries on a square white plate

Vanilla Financiers with Raspberries

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Vanilla Financiers with Raspberries: Mini French Cakes made with almond flour and browned butter and filled with juicy berries

Vanilla Financiers with Raspberries on a square white plate

Vanilla Financiers with Raspberries

I had not heard of financiers till I started blogging…and until I whipped these Vanilla Financiers with Raspberries up today, I knew nothing of the unusual batter either. Almond flour, sugar and egg whites were stirred and heated, then flour and browned butter (beurre noisette) were mixed till incorporated. It took longer than I expected for the butter to absorb…ooh, these were going to be rich!

Some vanilla bean paste was my own addition, plus I took Dorie’s Bonne Idรฉe and added some raspberries (you’re not surprised are you, Paula???). This batter must be chilled for an hour…and can be parked in the fridge for up to three days.

Vanilla Financiers with Raspberries

How the Financier Got Its Name

The financier was invented for the Parisian stockbrokers (hence the name) who wanted a treat on the go. The gold ingot shape was truly inspired. I made just a half batch of these vanilla financiers…a few in mini muffin tins and a couple in teeny rectangular bread pans with higher sides than the traditional financier tin. I spiked about half with berries. No one in this household was as excited as those hungry businessmen about these little cakes.

I popped one of the mini rounds in my mouth; it was tasty, but nothing spectacular. Maybe I’m just spoiled by all the decadent desserts that come out of my kitchen that a buttery little tea treat seemed somehow…ordinary. Or perhaps I needed to try the chocolate version.

But…my friends went nuts for these…especially the raspberry version! Perfect with a cup of coffee or tea.

Vanilla Financiers with Raspberries

Dorie Greenspan’s financier recipe can be found on the NPR website. For more of my favorite cake recipes, check out my Cake Recipes to satisfy your sweet tooth!

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68 comments on “Vanilla Financiers with Raspberries”

  1. I absolutely adore financiers! I have a recipe for a caramelized one that I really need to dig out of my closet! Beautiful with the raspberries too!

  2. Oh my! I am drooling over this! You and Mardi have me in a state of giddyness over these lovely treats!

  3. Your financiers are gorgeous – they have stolen my heart and look decadent to me.

  4. Lizzy,
    Your financiers look adorable. I know that they aren’t supposed to be adorable but what can I say? It’s hard to figure out what others will like sometimes. I’ve made some things that I think are so-so and everyone else gushes over them.

  5. Yes, they are beauts! but I’m with you, I’d probably choose something gooey and chewy. But since I’ve never had these it’s hard to say!

  6. Hehe I can imagine what a hit these golden ingots would have been with the sotkcbrokers years ago and what a hit these would be today! ๐Ÿ˜€

  7. Well how pretty are these?! SO pretty. That’s the answer. Now… I want to eat them all!

  8. I have just bought the little tins to make these but haven’t used them yet. I get so impatient with things that need to be put in the fridge for ages. I always want to get on with the cooking so I can eat the result.

  9. I can just imagine having these at a tea party. Beautiful little cakes. ๐Ÿ™‚

  10. Your financiers look lovely, Lizzy! I am so sorry they weren’t a hit with the family. What I liked about the chocolate ones is that you didn’t have to make them ahead of time, at least the recipe didn’t indicate that, so I baked them off right away.

  11. These are perfect! I love the addition of the raspberry and the different shapes you choose to bake these in! Lovely!

  12. These look delicious and I bet the addition of the vanilla bean paste made these extra special. Gorgeous pics!

  13. I’m always attracted by the fanciers. I don’t have nice shape mold, but I’d love to make it in a mini muffin pan I have. I see myself eating three at one sitting, so easily…. love this recipe!

  14. I must have done something wrong. mine were heavy, very buttery, dark. ๐Ÿ™

  15. Reminds me to use those tiny little pans for these that I inherited from my Mother.
    I also have STACKS of Tiny Tart pans—-also crying to be used !


  16. They look beautiful especially the raspberry-spiked ones. Sorry they didn’t wow you, though. I’ve finally gotten ’round to these this week.

  17. Your photos are pretty, pretty, pretty!! Have a great week, Liz. ๐Ÿ™‚

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