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Mini French Almond Cakes

Mini French Almond Cakes: Irresistibly Soft & Nutty Delights

Mini French Almond Cakes are soft, nutty delights that are gluten-free and perfect for tea time.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 15 minutes
Total Time 49 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 100 g Unsalted Butter Adds richness and moisture; browning enhances flavor.
  • 50 g Plain/All-Purpose Flour Provides structure; substitute with gluten-free flour if desired.
  • 100 g Almond Meal Key ingredient for flavor; ground hazelnuts can be an alternative.
  • 150 g Icing Sugar (Powdered Sugar) Sweetens the batter; no direct substitutions for best results.
  • 1 pinch Salt Enhances flavor and balances sweetness.
  • 4 large Egg Whites Provide lift and create a light texture; yolks ruin the airy quality.
  • 1 tsp Vanilla Extract Optional; adds aromatic depth.
  • Flaked Almonds Optional; for garnish and crunch.
For Variations
  • Citrus Zest Optional; add zest from lemon or orange.
  • Spices Optional; infuse with cinnamon or nutmeg.
  • Berries or Chocolate Chips Optional; for contrast to nutty flavor.

Equipment

  • Financier pan
  • mixing bowl
  • Piping Bag
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (325°F) and grease a Financier pan, dust lightly with flour.
  2. Melt 100g of unsalted butter over low heat until golden brown and nutty in aroma, then cool slightly.
  3. In a large mixing bowl, sift together 50g flour, 100g almond meal, 150g icing sugar, and a pinch of salt.
  4. Whisk 4 egg whites until bubbly and slightly frothy, then fold into the dry ingredients until just combined.
  5. Gradually mix in the brown butter and optional vanilla extract until just combined.
  6. Pipe the batter into the prepared Financier pan, filling each well two-thirds full, add flaked almonds if desired.
  7. Bake for 12-14 minutes until golden brown, and a toothpick comes out clean.
  8. Allow to cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Serve warm or at room temperature alongside a cup of tea. Baked financiers taste even better after a day.

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