Raspberry Financiers
Little almond cakes with nutty brown butter and a raspberry tucked in the middle, chewy and golden.
- Time45 mins
- LevelEasy
- Costabout £0.35 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Melt the butter in a small pan over a medium heat. Keep cooking for 4 to 5 minutes, swirling, until it smells nutty and turns light brown. Pour into a bowl and cool for 10 minutes.
5 min - 2
Heat the oven to 190°C (170°C fan). Grease a 12 hole muffin tin or financier tin.
- 3
Mix the icing sugar, flour and ground almonds in a bowl. Add the egg whites and stir until smooth.
- 4
Stir in the cooled brown butter, leaving behind any dark specks at the bottom.
- 5
Divide the batter between the holes, filling them two thirds full. Press 2 or 3 raspberries into each.
- 6
Bake for 15 to 18 minutes, until golden and springy. Cool for 5 minutes in the tin, then turn out onto a rack.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.