Hi there! I’m Cassandre, and today on Caramel Loafing, I’m sharing one of my all-time favorite French treats: the Financier—a classic French almond cake traditionally baked in a rectangular mold, said to resemble a bar of gold. These elegant golden cakes are rich, nutty, and incredibly easy to make.
We’re kicking off the new year with something shiny and delicious: classic French financiers, glistening with a golden sheen. A sweet way to start the year—with golden cakes for golden luck!
No matter what you call them—financiers, almond cakes, or gold bars—this classic French pastry is loved by beginner and seasoned bakers alike. Why? Because it’s ridiculously simple to make. No whipping, no creaming—just mix the dry and wet ingredients, and you’re done in under 10 minutes.
If there’s any challenge here, it’s browning the butter—but even that is far easier than making caramel. And once you master it, you’ll find yourself adding this nutty, golden beurre noisette to countless recipes.
The result? Financiers that are soft, delicately moist, and deeply flavorful. Perfect as a refined yet fuss-free cake to enjoy at room temperature, they’re the kind of treat you’ll reach for again and again.
Unlike Madeleines, financiers stand out for their extra tender crumb and luxurious richness. Elegant yet approachable, these little golden bars are a French classic truly worth discovering.
More French dessert recipes to explore: If you enjoyed these rich and buttery financier almond cakes, here are a few other irresistible French classics you won’t want to miss:
Delicate, crisp, and melt-in-your-mouth perfection: Langues de Chat (French Cat Tongue Cookies)
Crisp outside, soft inside, and easy to master: French Dacquoise with Coffee Buttercream
Charming, elegant, and beautifully patterned: French Checkerboard Cookies (Sablés Damiers)
Crispy, nutty, and wonderfully addictive: French Almond Tuiles
Light, airy, and quintessentially French: Classic French Soufflé
Classic French Financier Recipe (Almond Gold Bar Cakes)
Ingredients
Mold: 6-cavity financier mold, each cavity 8 × 4.5 × 2 cm
Yields: 6 servings
- Powdered sugar – 70g (2.5 oz)
- Egg whites – 80g (2.8 oz), about 2 large egg whites
- Almond flour – 30g (1.1 oz)
- Unsalted butter – 60g (2.1 oz), browned and use 42g (1.5 oz)
- All-purpose flour – 20g (0.7 oz)
- Walnuts – 10g (0.35 oz), finely chopped
- Honey – 6g (0.2 oz)
- Baking powder – 0.5g (a small pinch)
- *Extra butter for greasing the molds
Want to calculate the nutrition facts? Use our Dessert Nutrition Calculator for this recipe.
Instructions
- Lightly grease the financier mold with a bit of softened butter. Chill the greased mold in the refrigerator for at least 20 minutes.
- Chop the walnuts into fine pieces, but be careful not to overprocess them into a paste.
- Separate your eggs and measure out 80g (2.8 oz) of egg whites. Set aside.
- To brown the butter, cut 60g (2.1 oz) of unsalted butter into chunks and melt over medium heat. Stir occasionally. Once the butter foams, reduce to medium-low and cook until it turns golden and smells nutty.
- Strain the browned butter to remove solids. Measure out 42g (1.5 oz) and keep it warm.
- Sift the powdered sugar, then sift in the flour, almond flour, and baking powder together.
- Add the chopped walnuts and whisk together with the dry ingredients.
- Pour in the honey and egg whites. Whisk everything until smooth. You can add the egg whites in two parts if preferred.
- Add the warm (but not hot) browned butter and mix until the batter is smooth, glossy, and fully combined.
- Pour the batter into the molds, filling each about two-thirds full.
- Preheat your oven to 392°F (200°C) and bake for 13–14 minutes, or until golden brown on top.
- Invert the cakes immediately after baking and let them cool on a wire rack. Financiers are best enjoyed freshly baked and slightly warm.
Watch the full step-by-step process in our video tutorial: Classic Financier Almond Cakes