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raspberry almond financiers

Raspberry Almond Financiers

These mini cakes are tender and delicious. The lemony almond cake pairs beautifully with the fresh raspberries. Served with a dusting of powdered sugar.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 4


  • 4 mini loaf pans OR 6 mini tart pans OR 1 (12-cup) regular size muffin pan.


  • 113 grams unsalted butter (1 stick OR 1/2 cup)
  • 120 grams egg whites (4 large)
  • 150 grams granulated sugar (3/4 cup)
  • 12 grams fresh lemon zest (2 tablespoons)
  • 50 grams all-purpose flour (1/3 cup)
  • 50 grams almond flour or finely ground almonds (1/2 cup)
  • 1 gram sea salt (1/4 teaspoon)
  • 12 each fresh raspberries
  • 7 grams powdered sugar (1 tablespoon), for dusting


  • Preheat oven to 400 degrees F.
  • Butter 4 mini loaf pans OR 6 mini tart pans OR 1 (12-cup) regular size muffin pan.
  • Melt unsalted butter. Set aside to cool.
  • Add egg whites to stand mixer. Beat on high until frothy, about 2 minutes. Remove bowl from stand mixer.
  • Add granulated sugar and fresh lemon zest to small bowl. Whisk to combine. Add all-purpose flour, almond flour, and sea salt to sugar mixture. Whisk to combine.
  • Add sugar mixture to egg whites. Fold in using a large spatula until dry ingredients are incorporated.
  • Add the cooled melted butter to the cake batter. Fold in using a large spatula until smooth and well combined.
  • Divide the batter evenly between the prepared pans. Place a fresh raspberry or two or three on the top of each cake.
  • Bake in hot oven for 10 to 12 minutes, or until the edges are golden brown and the cakes are set in the center.
  • Cool the pans on wire racks for several minutes and then remove the cakes from the pans to cool completely.
  • Dust with powdered sugar to serve.
Keyword almond cake, raspberry cake