Financiers and bankers are both small, rich French tea cakes made with browned butter, egg whites, and almond flour. The key difference is shape: financiers are baked in rectangular molds, while bankers are typically baked in round or fluted molds, giving them a slightly different texture and crust. This recipe makes a versatile base batter that you can bake in either shape, so you can decide which one you prefer.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter
- 1 cup (120 g) powdered sugar
- 3/4 cup (75 g) almond flour
- 1/2 cup (60 g) all-purpose flour
- 6 large egg whites (about 180 g), at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup (90 g) chopped dark chocolate, or 1/2 cup (75 g) raspberries, for variation
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (rectangular) or a 12-cavity madeleine mold (round) and place it in the freezer while you make the batter.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5–7 minutes. Watch carefully—it can go from brown to burnt quickly. Remove from heat and let cool for 10 minutes.
- In a large bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Break up any lumps with your fingers or a whisk.
- Add the egg whites to the dry ingredients and stir with a spatula until just combined. The batter will be thick and slightly lumpy—that’s fine.
- Pour the cooled browned butter into the batter, straining it through a fine-mesh sieve to catch any burnt bits. Stir until the butter is fully incorporated and the batter is smooth and shiny.
- Stir in the vanilla extract. If using chocolate or raspberries, fold them in gently now.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This resting step develops the flavor and helps the cakes rise with a domed top.
- Remove the chilled mold from the freezer. Spoon or pipe the batter into the cavities, filling each about 3/4 full. Do not overfill—they will puff up.
- Bake for 12–15 minutes, until the edges are golden brown and the tops spring back when lightly pressed. A toothpick inserted in the center should come out clean.
- Let the cakes cool in the mold for 5 minutes, then gently turn them out onto a wire rack to cool completely. They are best served slightly warm or at room temperature.
Tips
- Browning the butter: Use a light-colored saucepan so you can see the color change. The butter will foam, then the milk solids will turn golden brown. Remove it from the heat as soon as it smells nutty, and strain it to remove any burnt bits.
- Chilling the batter: Don’t skip the refrigeration step. It thickens the batter and allows the flour to hydrate, which results in a more tender crumb and a better domed top.
- Mold preparation: Butter the molds generously and freeze them before filling. This helps the cakes release easily and gives them a crisp, golden exterior.
- Egg whites: Use fresh egg whites at room temperature. Aged egg whites (leftover from making custards) also work well and give a slightly chewier texture.
Serving Suggestions
Serve financiers and bankers with a cup of espresso or tea for an afternoon treat. They also pair beautifully with fresh berries and a dollop of crème fraîche for a simple dessert. For a more indulgent presentation, dust them with powdered sugar just before serving or drizzle with a little melted chocolate.
Variations
- Citrus: Add 1 tablespoon of grated lemon or orange zest to the batter for a bright, fragrant twist.
- Chocolate: Fold in 1/2 cup (90 g) of mini chocolate chips or chopped dark chocolate for a chocolate-studded version.
- Berry: Gently press a fresh raspberry or a small piece of strawberry into the center of each cake before baking.
- Nutty: Substitute 1/4 cup of the almond flour with hazelnut flour or pistachio meal for a different flavor.
- Savory: Omit the vanilla and add 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of black pepper for an unexpected savory-sweet version that pairs well with cheese.
Storage and Reheating
Store financiers and bankers in an airtight container at room temperature for up to 3 days. To keep them longer, freeze them in a single layer in a freezer-safe bag for up to 2 months. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/8 teaspoon. The browning process will still work, and the cakes will have a slightly saltier flavor.
Why does my batter look curdled? This can happen if the browned butter is too hot when added to the egg whites. Let the butter cool for at least 10 minutes, and stir slowly. If it still looks curdled, the cakes will likely still bake up fine, but the texture may be slightly less tender.
Can I make these without almond flour? Yes, you can substitute an equal amount of all-purpose flour, but the cakes will be denser and less tender. For a gluten-free version, use a 1:1 gluten-free flour blend.
Why didn’t my cakes get a domed top? A domed top is a classic sign of a well-made financier. It usually happens because the batter is chilled before baking and the oven is hot. If your cakes are flat, make sure the batter is well-chilled and the oven is fully preheated.
Can I use a regular muffin tin instead of a financier mold? Yes, you can use a mini muffin tin, but adjust the baking time to 10–12 minutes. The cakes will be round and slightly thicker, so they may need a little less time.
Is there a difference between a financier and a banker? In practice, the difference is mostly shape—financiers are traditionally rectangular, while bankers are round or fluted. The batter is essentially the same. Some bakers also say bankers are slightly softer because they are baked in shallower molds, but the ingredients are identical.
Related
- Instant Pot Dumplings: Easy Steamed Recipe
- How to Make Shawarma at Home Step by Step
- Cajun Hurricane Cocktail: Big, Bold, and Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).