Recipe courtesy of Jinnee Lu, Reinette Café & Patisserie 

Some french desserts can feel fussy and unapproachable, but these mini raspberry almond cakes are a great place to start- light and moist with a crisp exterior, and packed with flavor.

Raspberry Financiers

Yield: Serves 6


3 egg whites

50 g almond flour

50 g flour

100 g icing sugar

100 g butter

6 raspberries

Chocolate chips (optional)


  1. In a large bowl, combine egg whites, almond flour, flour, and icing sugar. Mix until smooth.
  2. In a deep pot, heat butter, stirring occasionally until it turns brown. Be sure to use a deep pot as the butter will foam and may spill.
  3. Pour browned butter into egg white mixture. Mix well. Chill finished mixture in the fridge for at least one hour.
  4. Preheat the oven to 375º F. Grease a muffin tin or mould, and spoon around 65 g in each. Add a raspberry (and some chocolate chips) on top.
  5. Bake for 25 minutes or until golden brown.

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