Easter Cakes: Nutty Raspberry Financiers

Baking, Cook, Easter, Easter Cakes and Cupcakes, Gluten-Free, Holidays

These sweet little gluten-free mini cakes are a French classic. They are the perfect afternoon snack served alongside a hot cup of tea. Almond meal, hazelnut flour and amaranth flour can be found in most specialty or upscale markets.


Nutty Raspberry Financiers


1/2 cup almond meal

1/3 cup hazelnut flour

1/4 cup amaranth flour or white rice flour

1/2 cup granulated sugar

1/4 tsp. kosher salt

1 vanilla bean

7 Tbs. unsalted butter

4 large egg whites

24 raspberries

Confectioners’ sugar for serving


Position a rack in the middle of the oven and preheat to 350 degrees F. Line 8 standard muffin cups with paper liners or grease with butter. Line a baking sheet with parchment paper. Spread the almond meal and hazelnut flour on the prepared sheet and bake until fragrant, about 5 minutes. Let cool.


In a bowl, using a whisk, combine the toasted almond meal and hazelnut flour, amaranth flour, granulated sugar and salt. Split the vanilla bean and scrape out the seeds with the back of a paring knife. In a small saucepan, combine the vanilla bean and seeds with the butter. Cook over medium heat until the butter melts, starts to brown lightly and has a nutty aroma. Let cool for 3 to 4 minutes.


Beat the egg whites into the dry ingredients. Add the melted butter mixture in 3 additions, mixing well after each.


Divide the batter between the muffin cups and top with the raspberries, pressing them gently into the batter. Bake until the financiers are lightly golden brown, 18 to 20 minutes. Remove from the pan and let cool on a wire rack. Dust with confectioners’ sugar before serving. Makes 8 financiers.


Find more irresistible homemade treats in our new cookbook, Williams-Sonoma Home Baked Comfort.

13 comments about “Easter Cakes: Nutty Raspberry Financiers

  1. Monica McGovern

    i think it was in the 80s or 90s around easter time there was alittle booklet insert in a magazine that had a carrot cake recipe. The recipe started out witha cup of raisins and a cup of boiling water, you placed the raisins in a bowl poured the boiling water over them and let sit for five minutes then drained. the cake recipe had i think a cup each of white and brown sugar, several different spices. i don’t remember the whole recipe . And it had a cooked cream cheese rcepie that followed the ingredients were a can of sweetened condensed milk, egg yolks, lemon juice,and you cooked it till thick then you let cool. You beat the pkg of cream cheese till light and fluffy then you beat in the cooled condensed milk mixture and you added yellow food coloring. This recipe was my sons fav for his bday after that easter, and in moving i have lost the recipe. can anyone please help me with finding this recipe?

  2. jim mckinnis

    do you mean ‘fanciers?’ i am not a financier of raspberries but mad about the little critters–i create my own incredible raspberry liqueur and make a double chocolate bundt cake with crushed raspberries in the center, drizzled with the liqueur and followed with melted chocolate bars as frosting–it is incredible, any financiers out there might wish to learn more about my brilliance…heh, heh

  3. Peggy

    It appears to be a good recipe. I do believe however that if a person is hired to be a writer for a web site they should know how to spell correctly. Oliva, I think you might mean Fanciers. Financier is a term for a person who handles large amounts of money. I am surprised there isnt a proof reader working for the web site. I had a dear friend 20 years ago who was a proof reader. They tend to be very important. Olivia, I have tried several of your recipes and they are wonderful.

  4. Cathy

    Well, actually Olivia knows EXACTLY what’s she’s talking about, and what they are called. They’re not “fanciers”, they ARE financiers. She is right.


    “Dorie Greenspan in her excellent book Paris Sweets tells us that Financiers were first made in the late 19th century by a pastry chef whose shop was close to the Paris Stock Exchange. The location of his shop must have been influenced him as originally Financiers were baked in rectangular molds that were said to resemble bars of gold. Today you will find them baked in many shapes, including these boat shaped tart molds, or even in small muffin tins. “

  5. Mary H

    Monica, I did a search on line and came up with this recipe….could this be it?
    Carrot Cake I

    1 cup raisins
    2-1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1-1/2 cups sugar
    3/4 cup Crisco shortening
    3 eggs
    3/4 cup milk
    2 cups lightly packed shredded carrots
    1/2 cup chopped walnuts
    Lemon Cream Cheese Frosting:
    One 14-ounce can Eagle Brand sweetened condensed milk
    2 egg yolks
    3 tablespoons lemon juice
    1 teaspoon vanilla yellow food coloring (if desired)
    One 8-ounce package cream cheese

    Cover raisins with boiling water. Let stand 5 minutes, drain. Combine flour, baking powder, cinnamon, baking soda, and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat on medium speed 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 9 x 13 inch pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.

    In heavy saucepan combine Eagle Brand, 2 egg yolks and 3 tablespoons lemon juice. Over medium heat stir in vanilla and optional yellow food coloring. Chill at least 2 hours. In small bowl beat creamcheese until fluffy, gradually beating in lemon juice mixture until smooth. Frost cake.

    Cake can be baked in two 9 inch pans for 30-35 minutes.

  6. Weekly Wrap-Up (3/18-3/24)

  7. Happy Easter!

  8. bella

    do you think it will be ok to substitute sugar for stevia in powder version that is


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