Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Also known as financiers or friands, these almond-scented, bite-sized cakes are a perfect treat for a mid-morning or afternoon snack. They're prettiest when filled with fresh berries; but if looks aren't important, a teaspoonful of jam works quite well, also.

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Recipe Summary

prep:
20 mins
cook:
16 mins
additional:
34 mins
total:
1 hr 10 mins
Servings:
28
Yield:
28 servings
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.

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  • Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.

  • Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.

  • In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.

  • Mix in the egg whites, honey, almond extract, and browned butter.

  • Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a dollop of jam).

  • Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.

  • Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.

  • Repeat with the remaining batter.

Nutrition Facts

123 calories; protein 2.1g; carbohydrates 11.8g; fat 7.8g; cholesterol 13.1mg; sodium 53.2mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
10/10/2019
Made these today and followed recipe directions except I substituted Bob Red Mill's gluten-free flour and a dairy-free "butter." The tea cakes came out wonderful and tasted fantastic! Will be making again for sure!!!! Read More
(4)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/10/2019
Made these today and followed recipe directions except I substituted Bob Red Mill's gluten-free flour and a dairy-free "butter." The tea cakes came out wonderful and tasted fantastic! Will be making again for sure!!!! Read More
(4)
Rating: 5 stars
09/23/2020
I liked the taste of the muffins. Also the bite size was perfect to afternoon tea. Loved it! Read More