Delicate Heart-Shaped Raspberry Almond Financier
A light and tender heart-shaped almond financier tea cake with a nutty browned butter flavor and bright raspberry accents, perfect for tea time or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 85g (6 tablespoons) unsalted butter, browned
- 100g (1 cup) almond flour
- 35g (1/4 cup) all-purpose flour (or almond flour for gluten-free)
- 100g (3/4 cup) powdered sugar
- 3 large egg whites (about 90g), room temperature
- 12–15 fresh raspberries (or frozen, thawed and patted dry)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Brown the butter: In a small saucepan over medium heat, melt 85g (6 tablespoons) of unsalted butter. Stir frequently as it foams and then begins to brown, releasing a warm, nutty aroma (about 5 minutes). Remove from heat and set aside to cool slightly.
- Prepare dry ingredients: In a medium bowl, sift together 100g (1 cup) almond flour, 35g (1/4 cup) all-purpose flour, 100g (3/4 cup) powdered sugar, and a pinch of salt.
- Whip egg whites: Lightly whisk 3 large egg whites (about 90g) until frothy but not stiff.
- Combine wet and dry: Slowly pour the browned butter into the dry ingredients, stirring gently. Add 1 teaspoon vanilla extract.
- Fold in egg whites: Carefully fold the frothy egg whites into the batter using a rubber spatula until smooth but light.
- Fill molds: Preheat oven to 375°F (190°C). Lightly grease heart-shaped molds if needed. Spoon batter evenly into molds, filling about 3/4 full. Press 1-2 raspberries onto the top of each cake.
- Bake: Place molds on a baking sheet and bake for 12-15 minutes until edges are golden and a toothpick comes out clean.
- Cool: Let cakes cool in molds for 5 minutes, then unmold onto a wire rack to cool completely. Serve slightly warm or at room temperature.
Notes
Brown the butter carefully to avoid bitterness. Use fresh raspberries or thaw and dry frozen raspberries well to prevent sogginess. Do not overbeat egg whites to keep the cake tender. If batter is too thick, add a teaspoon of milk or cream. For gluten-free, replace all-purpose flour with almond flour. For nut-free, substitute almond flour with oat flour and add almond extract.
Nutrition
- Serving Size: 1 small heart-shaped
- Calories: 120
- Fat: 8
- Carbohydrates: 9
- Protein: 3
Keywords: heart-shaped cake, raspberry almond financier, tea cake, almond flour, gluten-free option, browned butter, delicate cake, tea time dessert