Blackberry Financiers

This Blackberry Financier recipe is sponsored by Oregon Berries However, all thoughts and opinions are my own. Thank you for supporting the brands that make Bakes by Brown Sugar possible

These Blackberry Financiers are light and buttery cakes with the perfect amount of sweetness. The bold flavor of the blackberries is perfect with almond flour and the nuttiness of the brown butter. These little cakes are great for a party and can be made in less than an hour.

What is a Financier

A financier is a small French almond tea cake made primarily with almond flour and egg whites. The financier cake is light and moist and in addition to the almond flour and egg whites, contains all-purpose flour and granulated sugar (some recipes use powdered sugar). The distinctive feature of the financier recipe is the brown butter (beurre noisette). The brown butter adds a rich nutty flavor to the cake that enhances the almond flour.

Financiers are traditionally in shaped molds, usually small rectangular loaves, but for this recipe, I used a mini muffin pan that works perfectly especially with the beautiful blackberries placed on top.

Why You Should Use Oregon Blackberries

I love Oregon blackberries in my baking and when I was asked to create a recipe featuring Oregon blackberries I was excited to feature this local berry in another recipe. Some of my favorite recipes on the blog include Blackberry Hand Pies and Blackberry Galette.

Fresh blackberries are typically available July through September, but for the rest of the year, I use frozen Oregon blackberries for smoothies, sauces, and desserts because they taste so good. Since they're picked at the peak of ripeness and flash-frozen within 24 hours, the berries retain their great taste and beautiful color.

Buying frozen berries also means I get them at a great price and there is no food waste because I'm able to take from the bag the exact amount I need for my recipes.

In addition, Oregon blackberries are grown by local family farmers so we get to support local farmers and their families.

Since over 90% of frozen blackberries in the USA are from Oregon, Oregon blackberries are easy to find in the grocery store. Look for packaging that says Willamette Valley Pie Company or Columbia Fruit Company. or look at the back of the packaging to see where the fruit is grown.

Ingredients for Blackberry Financiers

You'll need the following ingredients for this financier recipe:

• Oregon Blackberries. Blackberries add an amazing pop of color and flavor to these almond tea cakes. The recipe works with fresh or frozen blackberries.
• Unsalted Butter. The butter is browned which adds a rich nutty flavor to the financier cakes.
• Egg Whites. The egg whites provide structure for the cake, but also create a light airy cake. The egg whites are whipped by hand until foamy to add lift to the recipe.
• Almond Flour. The almond flour adds texture and taste to these delicious cakes. You can also use pistachio and hazelnut flour.
• Granulated Sugar. Sugar adds sweetness, moisture and a nice texture to the cake.
• Unbleached All-Purpose Flour. The flour adds structure to the cakes.

What is Brown Butter

Brown butter (buerre noisette) is a classic French staple. It's butter that is melted until the milk solids turn brown and the butterfat turns a beautiful golden brown color. The final result is a butter with a nutty and bold flavor that adds a beautiful flavor to these financiers.

How to Make Brown Butter

Start with unsalted butter that is between 50-68F and cut into pieces. If the butter is frozen or cold it will splatter and burn more easily.

Use a stainless steel or light-colored pan so you can see when the butter has browned. Place the butter in the pan and turn the heat on medium-low. Medium-low heat ensures that the butter cooks evenly and reduces splatter and evaporation.

Once the butter has melted it will begin to foam and sizzle. The white foam is the milk solids and the milk solids are what we want to brown. Occasionally stir the butter. In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will subside and the milk solids will drop to the bottom of the pan.

Watch the milk solids closely. They will start will to turn brown, smell nutty and intensely buttery,

How to Make This Financier Recipe

Financiers are made by hand and so easy to make. First, brown the butter and allow it to cool to room temperature before adding it to the other ingredients.

Separate the eggs. Place the egg whites in a medium-sized bowl and the egg yolks in a glass or plastic container with a lid.

Weigh out the flour, almond flour, and sugar. Place the sugar in a large bowl and zest the lime directly into the sugar. Use your fingers to rub the lime zest into the sugar. Add the flour, almond flour, and salt to the sugar and whisk for 30 seconds to thoroughly combine the ingredients.

Whisk the egg whites until foamy. Add the egg whites to the dry ingredients and use a spatula to fold the egg whites into the dry ingredients. Scrape the bottom of the bowl to ensure that the dry ingredients are completely mixed in.

Add all of the brown butter and fold it into the mixture until all the ingredients are thoroughly combined.

Divide the dough evenly in the 24 cup muffin pan. Bake the financiers until the edges are brown and the little cakes have risen 12-14 minutes.

Remove the cakes from the oven and allow them to cool for 10 minutes before removing them from the muffin well and placing them on a cooling rack.

How to Store French Financiers

Store the blackberry financiers for 2 days at room temperature in an airtight container and in the refrigerator for up to a week.

Pro Tips for Making the Financiers

• Weigh your ingredients to ensure you have the right amount of dry ingredients and egg whites.
• Use a nonstick pan brushed with butter for the best results. The cakes will release easily without tearing or sticking to the pan.
• Make the brown butter on medium to medium low heat. Cooking the butter on a lower temperature will reduce splatter and evaporation.
• Whipping the eggs until foamy introduces air into the batter which will help the financier cakes rise.

These little financier cakes are absolutely delicious - buttery, nutty with a big bold blackberry flavor. Oregon blackberries make the perfect addition to any dessert. I hope you try this recipe and if you do please let me know what you think. If you make this recipe, post a picture on Instagram and tag me @bakesbybrownsugar and use the hashtag #bakesbybrownsugar.

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Blackberry Financiers

5 from 7 votes

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Cooling Time: 20 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

The French almond cakes are buttery, nutty and made extra special with the addition of plump juicy blackberries.

Servings: 24

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Course: Dessert

Cuisine: French

Author: Cheryl Norris

Equipment

• ▢
  24 cup Nonstick Muffin Pan
• ▢
  Digital Scale
• ▢
  Large Mixing Bowl
• ▢
  Small Mixing Bowl

Ingredients

• ▢ 1/2 cup (114 grams) unsalted butter + 1 tablespoon for the muffin pan
• ▢ 1/2 cup + 2 tablespoons (125 grams) granulated sugar
• ▢ 2 teaspoons lime zest 1 or 2 limes depending on size
• ▢ 1 cup (112 grams) almond flour
• ▢ 1/4 cup (32 grams) unbleached all-purpose flour
• ▢ 1/2 teaspoon kosher salt
• ▢ 4 (120 grams) large egg whites room temperature
• ▢ 24 blackberries fresh or frozen

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Instructions

Make the Brown Butter

• Cut the butter into 8 pieces and place it in a 2 or 3-quart saucepan. Place the pan over medium heat and melt the butter. As the butter melts, the milk solids will rise to the top and the butter will occasional bubble and pop. If it is popping a lot to the extent that butter splatters onto the stove top, reduce the heat to medium-low.
• Continue to cook the butter, stirring occasionally until the milk solids drop to the bottom of the pan. The butter will turn golden brown and the milk solids will turn brown. Stir the butter, scrapping the bottom so the milk solids (brown particles) don’t stick to the bottom of the pan.
• Once the milk solids have turned golden brown, pour the browned butter into a wide bowl and allow it to cool until it is just barely warm.

Make the Financier Batter

• Once the butter has cooled, start making the financier batter.
• Preheat the oven to 375 degrees F (190 degrees C). Melt one tablespoon of butter and brush the wells of a non-stick mini muffin pan.
• Separate the eggs and place the egg whites in a medium sized bowl.
• Place the sugar in a large mixing bowl. Zest one or two limes onto the sugar until there is about 2 teaspoons of lime zest. Use your fingers to rub the zest into the sugar, until the sugar turns a light green color.
• Add the almond flour, all-purpose flour, and salt to the sugar and whisk for about 30 seconds until the ingredients are well combined.
• Whisk the egg whites until they’re foamy. Add them to the dry ingredients and use a spatula to mix the egg whites into the dry ingredients. Scrape the bottom repeatedly to ensure all the dry ingredients are mixed in.
• Add the brown butter and mix the butter into the batter until all the ingredients are well combined.
• Divide the batter evenly between the muffin wells. Place a whole blackberry on top of each financier. Bake the financiers for 12-14 minutes, until the cakes have risen slightly and the edges are golden brown.
• Remove the pan from the oven and allow the cakes to cool in the muffin cups for 10 minutes. Use an offset spatula to remove the cakes from the muffin cups. Place them on a cooling rack and allow them to cool completely.

Storage

• The financiers can be stored in an airtight container for up to 2 days. If in a warm or humid climate the financiers can be stored at room temperature for 1 day, then refrigerated for 5 days. They can be frozen for up to 1 month.

Notes

Gluten-Free Version: To make a gluten-free version eliminate the flour and increase the almond flour to 140 grams. The cakes will be softer and taste sweeter with just the almond flour. 

Make Ahead: Make the financier cakes and freeze them for up to one month. Allow them to thaw in the refrigerator for 24 hours before serving.

Baking Pan: This recipe works best with a nonstick pan, it will be easier to remove the financier cakes from the muffin wells.

Baking the Financiers: If you have a 12-cup mini muffin pan instead of 24, you can make the financiers in two batches. After filling the pan for the first batch, store the batter in the refrigerator. Bake the financier cakes following the directions above. Remove the cakes from the pan, wipe out the wells with a paper towel and allow the pan to completely cool. Brush the pan with butter and add the batter for the second batch.

Nutrition

Calories: 85kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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