Strawberry Almond Cakes (Financiers Style)

Updated: Oct. 10, 2023

Total Time: 1 hour 20 minutes

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

• 7 ounces (200 grams) fresh strawberries, cut into ½-inch chunks (about 1½ cups)

• 1 tablespoon granulated sugar, plus extra for pans

• ¾ cup (170 grams) unsalted butter, plus extra for pans

• 2 cups (230 grams) confectioners’ sugar

• 1 cup (100 grams) almond flour

• ¾ cup (90 grams) all-purpose flour

• ¾ teaspoon fine sea or table salt

• 5 large egg whites (≈165 grams / ⅔ cup)

• 1 tablespoon vanilla extract

Preparation

Step 1: Roast the Strawberries

Preheat oven to 400°F (200°C). In a small bowl, toss strawberries with 1 tablespoon granulated sugar. Spread on a parchment-lined baking sheet. Roast until the berries release their juices and soften slightly, 10–15 minutes. Cool completely on a plate.

Step 2: Brown the Butter

In a small saucepan, melt butter over medium heat. Cook until nut-brown and fragrant (toast), about 5 minutes. Do not scrape the dark bits from the bottom (they add flavor). Pour into a heatproof bowl and cool to room temperature.

Step 3: Prepare the Batter

In a large bowl, combine confectioners’ sugar, almond flour, all-purpose flour, and salt. Using an electric mixer with a whisk attachment, mix on low speed. Gradually add egg whites, whisking until the dry ingredients are moistened (batter will be slightly lumpy but damp). With the mixer on medium-high speed, add the browned butter and beat for 2 minutes until ultra-smooth. Fold in vanilla extract.

The batter may be used immediately or refrigerated for up to 4 days (without strawberries).

Step 4: Fold in Roasted Strawberries

Just before baking, drain the roasted strawberries (reserve the syrup for later use) and blot dry with paper towels. Gently fold the drained berries into the batter.

Step 5: Bake the Cakes

Butter 12 (½-cup) muffin cups and coat with granulated sugar (for non-stick texture). Divide batter evenly among the cups, filling each ¾ full. Bake until golden-brown on top and springy to the touch, 15–25 minutes. Cool on a wire rack before unmolding.

Private Notes & Tips

• Egg White Conversion: 5 large egg whites = 5⅞ oz (165 g) or ⅔ cup.

• Texture Control: Avoid overmixing! Overbeating activates gluten, resulting in dense cakes. For lighter texture, mix by hand with a whisk or fold in separately beaten egg whites.

• Meal Prep: Roast and drain strawberries 1 day in advance for convenience.

• Serving Idea: Pair with whipped cream, vanilla ice cream, or a drizzle of lemon zest for brightness.

• Substitutions: Swap strawberries for fresh peaches, raspberries, or thawed frozen berries.

Comments

• “I loved the cake but disliked cooked strawberries—swapped with peaches instead! Brilliant.”

• “Avoid overbeating the batter! I accidentally activated gluten, so texture was dense. Fold egg whites separately for lightness.”

• “Perfectly balanced sweet! Uses up leftover egg whites (great for ice cream makers).”

• “Serve with whipped cream or a latte—crispy edges and nutty flavor shine.”

• “Mini tart pan hack: Makes 24 bite-sized tarts with crispy edges—add blueberries or cherries!”

Note: Reserve strained strawberry syrup for yogurt or seltzer.