French Financier Cake

French Financier Cake by JUSTINE TANACHIAN


  • 75g butter (melted and turned into beurre noisette)
  • 40g orange peel confit
  • 50g sifted flour
  • 120g powder sifted  sugar
  • 50g almond flour (2/3 skinless almonds, 1/3 almonds with skin)
  • 4 egg whites
  • 30g chocolate chunks finely chopped
  • 50 g skinless roasted hazelnut finely chopped


  • Melt the butter on a very low heat until you get a light brown color and a nutty smell “beurre noisette”, for approximately 5 minutes
  • Strain the butter to separate the brown residue (milk protein) from the clarified butter, allow to cool at room temperature
  • Meanwhile, roast the hazelnuts on very low heat, and swirl them from time to time in the pan
  • In a food processor, grind the almonds to turn them into flour
  • In a bowl, sift the ground almond, flour and sugar, then add the egg whites into the mixture, and mix energetically
  • Add the chopped orange peel confit, then the cooled melted butter, and mix
  • Add the chocolate chips and mix
  • Once the hazelnuts are roasted, transfer them into a clean towel, and rub gently to peel them off
  • Pulse the hazelnut in the food processor to chop them coarsely, then add them to the batter
  • Refrigerate the covered batter bowl for at least 8 hours, (ideally overnight)
  • Butter generously the muffin tin, and scoop the chilled batter into the mold using an ice cream scooper or spoon
  • Bake at 180 degrees Celsius for around 15 minutes
  • Serve at room temperature