Lemon Financiers von Food with Style, fertig angerichtet
Cake

Lemon Financiers

These delicate French-style cakes are light, nutty, and fresh with a hint of lemon. Perfect for an elegant tea-time treat or as a refreshing...

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Amount
Cook Time 18 minutes

Ingredients

  • For the Glaze and Decoration

Everything for this recipe

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Directions

  1. 1
    Preheat oven to 180 °C (top/bottom heat) or 160 °C (fan). Lightly grease the mold and dust with flour, tapping out excess.
  2. 2
    Heat butter in a small saucepan until it turns golden brown and develops a nutty aroma. Remove from heat and let cool.
  3. 3
    In a bowl, mix flour, powdered sugar, ground almonds, and lemon zest.
  4. 4
    Lightly whisk the egg whites until just frothy, not stiff.
  5. 5
    Add egg whites to the dry ingredients and fold in. Slowly stir in the butter, then add vanilla extract and lemon juice.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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  1. 6
    Divide the batter evenly among the 12 molds.
  2. 7
    Bake for about 18-22 minutes, until the edges are golden brown.
  3. 8
    Allow to cool slightly in the mold, then carefully remove and place on a rack to cool completely.
  4. 9
    Mix powdered sugar and lemon juice into a smooth glaze. Drizzle over the cooled financiers.
  5. 10
    Decorate each with 2 blueberries and a mint leaf. Dust lightly with powdered sugar if desired.

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FAQ

Lemon Financiers Questions

Yes, finely ground hazelnuts are a lovely swap and give a similar nutty richness. Just make sure they are ground really fine so the batter stays smooth. The flavor will shift a bit, but the lemon still shines through.

You can, and many bakers find it handy. Cover the batter and chill it in the fridge, then give it a gentle stir before filling the molds. Let it sit out briefly so the browned butter does not firm up too much and make portioning tricky.

Keep them in an airtight container at room temperature. For the freshest look, add the glaze, blueberries and mint shortly before serving, because the glaze can soften and the berries can release moisture over time. Unglazed financiers are the easiest to keep and decorate later.

Usually the mold was not greased evenly or the flour dusting skipped a corner. Butter and flour every little edge, then tap out the excess. Also let them rest in the mold only briefly, since the sugar can cling as they cool down completely.

Most often the egg whites were whisked too stiff or the batter was mixed too hard. Here the whites should only be frothy, and everything is folded in gently. Adding the browned butter slowly while it has cooled also helps the batter stay light and even.

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