A good financier gives you three things in one small cake: deeply golden edges, a tender centre and enough almond flavour to let the honey shine. In this recipe, we use our Lemon blossom honey for rounded sweetness and a fresh note reminiscent of lemon zest and white blossom.
You do not need a mixer, and the batter benefits from a short rest in the fridge. The only step that asks for close attention is the brown butter: let it colour gently, then stop as soon as it smells nutty and turns amber.
Why our Lemon blossom honey works in financiers
Our Lemon blossom honey is bright golden with a velvety texture. Its flavour recalls fresh lemon zest and the white blossom of the lemon tree. It is harvested in spring in Spain and contains one ingredient only: lemon blossom honey.
Against the richness of almonds, its citrus character adds lift without turning the financier into a lemon cake. A little fresh zest is therefore optional rather than essential. Here, honey provides the sweetness in place of sugar and gives the crumb a particularly tender, slightly moist finish.
Lemon blossom honey financier recipe
Makes 12
Prep: 20 minutes
Resting: 30 minutes
Baking: 12–15 minutes
Ingredients
- 120 g butter
- 100 g ground almonds
- 50 g plain flour
- 1 pinch salt
- 4 egg whites, about 120 g
- 90 g of our Lemon blossom honey
- finely grated zest of ½ unwaxed lemon, optional
- 20 g flaked almonds, to finish
- a little butter for the moulds, if needed
A kitchen scale is useful here: in a small batch, a few grams can change the texture. Keep the egg whites liquid; they are not whipped for financiers.
1. Brown the butter
Cut the butter into pieces and melt it in a small saucepan over medium heat. It will foam, then the milk solids will settle and begin to colour. Swirl the pan gently. As soon as the butter smells nutty and turns amber, take it off the heat.
Pour it straight into a heatproof bowl to stop the cooking and leave it to cool for about 10 minutes. Butter that is still very hot could begin to cook the egg whites when it meets the batter.
2. Combine the dry ingredients
Whisk the ground almonds, flour and salt in a mixing bowl. This distributes the ingredients evenly and breaks up any small clumps of almonds.
3. Stir in the egg whites and honey
Add the unwhipped egg whites and mix only until the batter is smooth. Stir in our Lemon blossom honey and the zest, if using. There is no need to beat air into the mixture.
4. Add the brown butter
Fold in the warm butter in two or three additions. The batter will become glossy and fluid. Cover and refrigerate for 30 minutes so it firms slightly and becomes easier to portion.
5. Fill the moulds
Heat the oven to 180°C conventional or 170°C fan. Butter the cavities if you are not using silicone. Fill each one three-quarters full and scatter a few flaked almonds over the top.
6. Bake until deeply golden
Bake for 12–15 minutes. The edges should be well browned and the centres gently domed. Timing depends on the size and material of your mould, so start checking after 11 minutes.
Leave the cakes in the mould for 5 minutes, then transfer them to a rack. The outside sets as it cools while the centre stays soft.
Our tips for reliable financiers
Watch the brown butter closely
It should be amber, never black. A light-coloured saucepan makes the change easier to see. Once the milk solids become hazelnut brown, pour the butter out immediately.
Do not whisk the egg whites
Financiers do not need the volume of a meringue. Using the whites as they are gives the cakes their characteristic close, tender crumb.
Let the mould guide the baking time
Metal moulds usually brown the edges faster than silicone. Look for colour and a set centre rather than relying on one exact minute.
Keep the honey in the batter
There is honey in every bite already. Brushing more onto the hot cakes would make them sticky and soften the delicate crust. If you would like a little extra at the table, serve a very small spoonful alongside.
How to serve them
These financiers are lovely with tea, coffee or a citrus salad. For a simple dessert, pair them with orange or pear wedges and plain yoghurt. The fruit adds freshness without hiding the almond or the floral-citrus notes of our honey.
Cool the cakes completely before storing them in an airtight container, away from heat and moisture. Their edges are crispest on the day they are baked; by the next day, the centres become even more tender.
Allergen note
This recipe contains almonds, milk, eggs and wheat containing gluten. Always check every ingredient label when baking for someone with an allergy or intolerance, including any precautionary trace information.
A simple bake that lets honey lead
One bowl and a short ingredient list are enough for tender financiers with golden edges and a delicate aroma. Start with our Lemon blossom honey, then browse our other recipes for more ways to cook and bake with honey.
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