Perfect Brown Butter Almond Financier Cakes with Raspberry Jam
These small French almond cakes feature a rich brown butter flavor with a tender crumb and a sweet-tart raspberry jam center. Quick and easy to make, they are perfect for tea time or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 small cakes 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 stick (113g) unsalted butter, browned
- 1 cup (100g) almond flour
- 1/3 cup (40g) all-purpose flour
- 3/4 cup (150g) powdered sugar
- about 4 large egg whites (120g), room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (60g) raspberry jam
Instructions
- Brown the butter: Place 1 stick (113g) unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts and foams. When it turns golden brown with a nutty aroma (about 5-7 minutes), remove from heat and let cool slightly.
- Prepare dry ingredients: In a medium bowl, sift together 1 cup (100g) almond flour, 1/3 cup (40g) all-purpose flour, 3/4 cup (150g) powdered sugar, and 1/4 tsp salt.
- Beat the egg whites: In a large bowl, whisk about 4 large egg whites (120g) at room temperature until soft peaks form, about 3-4 minutes with an electric mixer on medium speed.
- Combine wet and dry: Gently fold the dry ingredients into the egg whites in two additions using a spatula, folding slowly to keep the mixture airy.
- Add vanilla and browned butter: Stir 1 tsp vanilla extract into the browned butter. Slowly drizzle the warm butter into the batter while folding gently to combine.
- Fill the molds: Preheat oven to 375°F (190°C). Grease financier molds or mini muffin tins. Fill each mold about 2/3 full with batter, then add about 1 teaspoon of raspberry jam in the center, pressing slightly so it sinks just beneath the surface.
- Bake: Bake for 12-15 minutes until edges are golden and a toothpick inserted near the center (avoiding jam) comes out clean. Tops should spring back lightly when touched.
- Cool and unmold: Let cakes cool in the pan for 5 minutes, then carefully unmold onto a cooling rack to firm up.
Notes
If batter is too thick, add 1 tablespoon of milk to loosen. Avoid overmixing to keep cakes tender. Use parchment liners or grease molds well to prevent sticking. Brown butter carefully over medium heat to avoid burning. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, use vegan butter but browning may be tricky.
Nutrition
- Serving Size: 1 small cake
- Calories: 180
- Fat: 12
- Carbohydrates: 14
- Protein: 4
Keywords: brown butter, almond financier, raspberry jam, small cakes, tea time, easy dessert, French pastry