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A little French cake, light and moist inside with crispy and buttery outside. When I have lots of egg whites that need to be used, this is the choice. It is very easy to make. The best result is from a Financier mould which gives a good depth for each cake to cook through while the base and top are being crisped up. 




100g salted

2 egg white

90-100g sugar

45g plain flour

45g ground almond

1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp salt



  1. Melt the butter in a saucepan until light brown and clear. Leave it to cool.

  2. In a mixing bowl, light beat the egg whites for a couple of minutes by hand using the ballon wish until foamy. ( like bubble bath foam).

  3. Sift in all the dry ingredients. Mix in gently.

  4. Slowly pour in cool melted butter. Mix in gently.

  5. Pipe the batter into a greased silicone mould. Level up by shaking gently side to side.

  6. Bake in the 190 c/170c fan oven for 15 minutes.

  7. Leave to cool in the mould on wire rack.

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