Raspberry Financiers (French Almond Mini Cakes)

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This raspberry financier recipe is a delightful journey through sweet and tangy flavors, perfectly baked into irresistible mini cakes. Perfect for any baking enthusiast looking to turn leftover egg whites into a simple yet delicious dessert!

Raspberries and almond browned butter financiers

Recipe At a Glance

Financiers are lovely almond mini cakes with brown butter. Raspberry financiers are a simple twist on the basic recipe. We add fresh raspberries and replace some of the almond flour and cake flour with shredded coconut for added texture and flavor.

The financier batter whips up in just 20 minutes, and after a quick 13- to 15-minute bake in a muffin tin, you get a batch of sweet and tangy mini cakes.

The thing about financiers I love the most, except for the flavor, is that they only use egg whites. That makes them one of my go-to ways to use any leftover egg whites, next to meringue recipes.

Making raspberry financiers for the first time? Please read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients Notes and Substitutes

  • Egg whites. The base for the mini almond cakes.
  • Unsalted butter. We’ll brown the butter to infuse the cakes with its characteristic flavor and aroma.
  • Sugar. Regular white sugar is perfect, though you can use powdered sugar if that’s what you have.
  • Honey. Honey helps to keep the cakes super moist.
  • Almond flour. Go with store-bought, or you can make it at home if you have some blanched almonds on hand.
  • Cake flour. I use cake flour for the financiers based on the Hanbit Cho’s recommendation, but I’ve seen people have success with all-purpose flour as well. The recipe doesn’t use that much flour anyway, so substituting with AP flour shouldn’t be a big deal.
  • Shredded coconut. Shredded coconut adds texture and makes the flavor of these even better. If you don’t have shredded coconut on hand, use my basic financier recipe and simply top the poured batter with raspberries.
  • Raspberries. Fresh raspberries are your best bet. Frozen raspberries work okayish, but they introduce quite a lot water and make the financiers a bit soggy. Instead of using frozen raspberries straight from the bag, cook them on low for 10 to 15 minutes, making something similar to a compote, but without any sugar. After cooking, let them cool to room temperature and spoon on top of the financier batter.
  • Vanilla extract. Optional, but a bit helps improve the flavor.
  • Baking powder. Include baking powder if you prefer your financiers fluffy and cupcake-like, or omit it for a denser texture. I recommend using baking powder for first-timers.

How to Make Raspberry Financiers

  1. Preheat oven. Preheat the oven to 390°F (200°C).
  2. Brown butter. Begin by melting the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter becomes golden brown and gives off a nutty aroma (brown butter is also known as hazelnut butter for this reason). Depending on the heat, the browning process usually takes 5 to 10 minutes once the butter has melted. Initially, you’ll hear a sizzling sound, followed by bubbling and then a crackling noise. That’s when you should pay close attention to the butter as it should soon be ready (brown and smelling nutty). Once browned, remove from heat and place in a bowl of cold water so that it cools.
  1. Mix egg whites and sugar. Combine egg whites and sugar in a bowl and whisk until combined. You don’t need to whip the whites – a good stir that makes a tiny bit of foam is good enough.
  1. Add honey and vanilla. Pour the honey and vanilla extract into the bowl and mix everything.
Adding honey
Mix in the honey and vanilla extract
  1. Add flours and baking powder. Sift and mix together the almond flour, cake flour, and baking powder. Then, add the mixed ingredients to the bowl and stir to combine.
  1. Mix in the shredded coconut.
  1. Add butter. Pour the brown butter into the bowl, including all the dark bits on the bottom of the pot, and stir to combine. Make sure the butter isn’t super hot so it doesn’t cook the whites.
  1. Prepare the pan. For the financiers to come off the pan, you need to grease the mold with butter. The way I like to do this is to scoop some butter onto a piece of wax paper and spread it around the interior surface of the pan, trying to cover everything, including corners and edges. Once done, I use my index finger to spread the butter more evenly and reach all surfaces I might’ve missed. If your pan isn’t non-stick, dust it with AP flour or white sugar to make a non-stick layer. Cover everything and tap out any excess that doesn’t stick to the butter.
Greasing the mold with butter
Grease the mold with butter
  1. Fill molds. Spoon or pour the batter into the molds, filling each to about three-quarters full. Depending on the size of your muffin tin, this should yield between 8 to 12 financiers.
  1. Top with raspberries. Place a raspberry on top of the batter in each mold. There is no need to press the fruit inside—it will sink in as the financiers bake.
Adding the fresh raspberries
Add a fresh raspberry on top of the batter in each mold
  1. Bake. Place the pan in the preheated oven and immediately lower the temperature to 360°F (180°C). Bake for 13 to 15 minutes or until the edges begin to brown and the centers are set. If you need another test for doneness, insert a toothpick into a financier; it should come out dry.
  2. Cool. Allow the financiers to cool in the pan for 10 to 15 minutes before removing. To ease removal, gently run a silicone spatula around each cake, then invert the pan onto a wire rack to release the cakes.
  1. Serve.
Tasty raspberry coconut financiers
Delicious raspberry and coconut financiers


Here are a few things to keep in mind when making raspberry financiers:

  • Adjust baking time. Baking time varies depending on whether you use a financier mold, a regular muffin tin, or a mini muffin tin. A mini muffin tin or a financier mold needs about 10 to 12 minutes of baking, while a regular muffin tin somewhere between 13 and 15 minutes. Look for signs of browning around the edges and a set top.
Browning edges
Look for browning around the edges
  • Prep batter while browning the butter. Browning the butter takes some time but doesn’t need constant oversight, just a quick stir every minute or two. This allows you to measure and mix the other ingredients while the butter browns.
Light and nutty raspberry financiers
Light and nutty raspberry financiers
  • Use a scale. Bust out your kitchen scale when measuring all the ingredients, especially the egg whites. Egg sizes vary, so weighing the whites is much more reliable than using the number of eggs. If you want to use up all your egg whites, scale the rest of the ingredients accordingly and make a couple more (or fewer) financiers.
Tasty raspberry financiers

For more tips, check out my basic financier recipe.


You can store raspberry financiers in the fridge for 3 to 4 days. Make sure the container is sealed tightly so they don’t absorb any smells.

Raspberries and almond browned butter financiers

Raspberry Financiers

This raspberry financier recipe is a delightful journey through sweet and tangy flavors, perfectly baked into irresistible mini cakes. Perfect for any baking enthusiast looking to turn leftover egg whites into a simple yet delicious dessert!
Course: Dessert
Cuisine: French
Keyword: Almond Cakes, Financiers, Mini Almond Cakes, Raspberries
Servings: 9 financiers


  • 5 oz egg whites 141 g, about 5 egg whites
  • 4 oz butter 113 g, plus a bit more for greasing the pan
  • 3 oz sugar 85 g
  • 1/2 tsp vanilla extract optional
  • 1 oz honey 28g or about 1 1/3 tbsp
  • 2 oz almond flour 56g
  • 1.5 oz cake flour 42g
  • 1.5 oz shredded coconut 42g
  • 1/2 tsp baking powder optional
  • 9 fresh raspberries


  • Preheat Oven: Set the oven to 390°F (200°C).
  • Brown Butter: Melt butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5-10 minutes. Cool it by placing in a bowl of cold water.
    4 oz butter
  • Mix Egg Whites and Sugar: Whisk egg whites and sugar just until a bit of foam forms.
    5 oz egg whites, 3 oz sugar
  • Add Honey and Vanilla: Stir in honey and vanilla.
    1/2 tsp vanilla extract, 1 oz honey
  • Incorporate Dry Ingredients: Sift almond flour, cake flour, and baking powder together and mix into the wet ingredients.
    2 oz almond flour, 1.5 oz cake flour, 1/2 tsp baking powder
  • Mix in the shredded coconut.
    1.5 oz shredded coconut
  • Combine Butter: Add cooled brown butter, including the burned bits, ensuring it's not too hot.
  • Prepare Pan: Grease the mold with butter, ensuring all surfaces are covered. Optionally, dust with flour or sugar if not using a non-stick pan.
  • Fill Molds: Fill each mold about three-quarters full with batter.
  • Add Raspberries: Place a raspberry on top of the batter in each mold.
    9 fresh raspberries
  • Bake: Place in the oven, immediately reduce heat to 360°F (180°C), and bake for 13-15 minutes until the edges brown and the center sets.
  • Cool: Let financiers cool in the pan for 10-15 minutes, then remove.
  • Serve: Enjoy your financiers once cooled.
Tried this recipe?Let us know how it was!

Recommended Recipes

Loved these? Here are a few recipes you should check out:

  • Basic financiers. This recipe is the blueprint for all sorts of financier recipes. If you’d like to make these almond cakes again but with a different flavor profile, check it out.
  • Matcha financiers. If you’re into matcha and have some shredded coconut on hand, you’ll love these.

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