Friand and Financier Recipes- two cakes one list of ingredientsClick for Reviews


Welcome to the first page of my new website. As I am still learning how all the technical stuff works I am making this post a small one as a test run- if you can call posting two recipes a small one.

Please let me know in the comments section if you like my new look and any ideas you would like me to try will be graciously accepted. Go gently with me!



Friands just have to be the easiest little cakes in the world to make! You just whack everything into a bowl and stir. Great for children helping in the kitchen, as there are no electric beaters for little fingers to get stuck in, and super quick so no loss of interest for those short attention spans.


Basic Friand Recipe

  • 1 cup almond meal
  • 1 ½ cups icing sugar
  • ½ cup plain flour
  • Pinch of salt
  • 5 egg whites (no need to whisk!!)
  • 180g melted butter


  • Simply mix all of the ingredients together.
  • Then, ¾ fill a greased 12 hole friand mould tray (or small muffin moulds) and bake in a pre-heated oven at 165oC for 30 mins.
  • Remove friands from moulds to cool on a cake rack, and when cool dust lightly with icing sugar.

These are wonderful eaten while still a little warm.



Other nutmeals like hazelnut or macadamia etc can be used.

For variations add…

  • 1 ½ tbsp strong brewed coffee. OR
  • 1 tbsp poppyseeds and zest of an orange. OR
  • Fresh or frozen berries. OR
  • 1 tbsp cocoa.

Frainds can be frozen and rewarmed a little in the microwave. Don’t over heat or they will go rubbery.



A Financier is a traditional French, light and moist, sponge cake. Its name has two possible beginnings. One is that it looks like a little bar of gold, and the other is that it became popular in the financial district of Paris surrounding the Paris Stock Exchange.

Friand and Financier Trays

Financier Recipe

Using exactly the same ingredient list as the Friand above……

  • Wisk the egg whites to stiff peaks.
  • Add the dry ingredients and mix well.
  • Add the melted butter, mix again and pour into rectangular 5 x 10cm well buttered Financier shaped moulds. This will make about 15 financiers.
  • Cook in a 230oC preheated oven for 10 mins then reduce the heat to 195oC for 5 mins. Turn off the oven and leave them there for another 10 mins to finish cooking.

(Alternatively they can be baked at 200oC for 20 mins which will result in a slightly different textured cake.)



You will want about ¾ cup of egg whites before you whisk, so if your eggs are small you may need 6.

A Financier can be helped along in the colour department by using what is called ‘beurre noisette’ or brown butter. Melt your butter until it starts to turn a nut brown colour but do not burn. This technique will also add to the flavour.

The book, Larousse Gastronomique tells us that “large cakes made with the same mixture are decorated with shredded almonds and crystalised fruits. Theses financiers may be cooked in cake tins of decreasing size and then built up in layers to form a large gateau”, looking rather like a tall bank building.


Don’t waste the egg yolks, but rather make some custard or ice-cream, eggnog, pancakes, egg noodle pasta, etc, or the wonderfully rich, Dutch, alcoholic drink called Advocaat.

For a very extensive list of ideas for using egg yolks, food blogger Jennifer from Food and Family has nearly 100 ideas with links. Check her out here

Both of the above recipes can easily be made gluten free and dairy free by replacing the plain flour with gluten free flours and replacing the butter with a product called Nuttelex.

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