By Melissa Clark
- Total Time
- 45 minutes
- Rating
- 5(207)
- Notes
- Read community notes
Featured in: Italy to Brooklyn, Fig by Fig
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Ingredients
Yield:9 cakes, 6 to 9 servings
- ½cup butter (1 stick), and additional for greasing the pan
- 155grams confectioners’ sugar (1¼ cups)
- 56grams hazelnut flour (½ cup)
- 40grams all-purpose flour (⅓ cup)
- Pinch of salt
- 4large egg whites
- 1teaspoon vanilla extract
- 3ripe figs
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
271 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 4 grams protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes. Pour into a heatproof bowl and let cool. (Do not scrape up any black bits from the bottom of the pot.)
Step
2
In a large bowl, combine sugar, hazelnut flour, all-purpose flour and salt. Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until flour mixture is damp. Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes. Beat in vanilla. At this point, the batter can be refrigerated for up to 4 days.
Step
3
Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.
Step
4
Butter and flour nine ½-cup muffin cups. Divide batter between cups and top each with a slice of fig. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes. Cool on a wire rack before unmolding.
Ratings
5
out of 5
207
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Cooking Notes
Kelley W
I used almond flour and they turned out great!
Lisa Z.
These are delicious. Made with finely ground almond flour. Ripe figs cut in half (rather than thirds) better. Great texture. Wonder about adding a spoonful of fig jam under the fig? Or using Montmorency cherries? Will try the next time I make these.
So delicious and elegant!
I made my own hazelnut flour by processing whole hazelnuts with about a tablespoon of flour. 3/4 of my figs sank into the center but that could be because of the flour issue. Regardless, the 'surprise' fig in the center was still lovely. This flavor combo was absolutely delicious! Will definitely be making these again.
Maya S.
phenomenal recipe! I made half with peach and half with fig, used cupcake liners for easy cleanup. My fruit did sink to the bottom , next time I’ll bake for 2-5 min , then gently lay fruit on top and continue baking for 10-12 min, similar to what one does with a fruit tart. These are fluffy and the hazelnut complements the fruit beautifully. By the way I ground 1/2 cup of hazelnuts in my Ninja grinder , took all of 10 seconds , and voila : you have hazelnut flour!
This is amazing!!! I didn't have figs on hand so I used strawberry slices, pear slices and raspberries. All are great toppings, but the financier itself is sooo delicious. I used a french butter, so the nuttiness really shines. To avoid fruit pieces sinking, I baked for 6 minutes before putting the fruit on top.
Rosalie
I've made them twice in the last week, substituted almond flour. Nine in a half-cup muffin tin turn out too deep. The fig sinks and the edges too brown if the middle is cooked. 18 -20 mini muffins is about right.
todd sf
I’ve made these a number of times, and they are always great- if figs aren’t yet in season, a tablespoon of fig jam works well as a substitute.
Jenn
Replaced figs with blackberries and slivered almonds. Lovely. Cakes have a beautiful delicate texture. Delicious.
Barbara
Knockout! The first batch was given to us yesterday by a friend. She used almond flour, but otherwise followed the recipe. Trader Joe's has roasted unsalted hazelnuts which whirl to flour in a trice - I used that. Some of my figs slid out of sight, but others looked just like the photo above. Mini muffin tins (less than 1/4 cup) cooked in about 18 mins on convection at 400. Could someone explain the food science that allows such an egg white mixture to sit overnight?
Natalie
Mine were not nearly as sexy as the photo but tasted great! Suggestion if you want more decadence: add a scraped half vanilla bean to the batter. More punchy vanilla flavor.
Lise C
Liked the results, but I feel the figs could use a bit of a punch. Maybe soak in Armagnac? I'll have to try it.
Rosalie
I've made them twice in the last week, substituted almond flour. Nine in a half-cup muffin tin turn out too deep. The fig sinks and the edges too brown if the middle is cooked. 18 -20 mini muffins is about right.
Dan F
I cooked these for the suggested 15 mins and they weren’t anywhere near done. Took nearly 30 mins for them to set.
Ellie
My batter was very wet after one egg, I used three. I used almond flour and gluten free flour. Came out very yummy!
This is amazing!!! I didn't have figs on hand so I used strawberry slices, pear slices and raspberries. All are great toppings, but the financier itself is sooo delicious. I used a french butter, so the nuttiness really shines. To avoid fruit pieces sinking, I baked for 6 minutes before putting the fruit on top.
Amirissa
These were phenomenal. I blitzed down hazelnuts for the flour, and I substituted 3/4 cup granulated sugar for the confectioners, as that too sweet; I added the sugar to the warm butter and whisked it just in case it affected the texture, but I think I'll eliminate this step next time.The only problem with the recipe is that we are shelter-in-place and the temptation to eat them all in one sitting is hard to resist.
cnoggs
My figs also got swallowed up by the batter. I will spread batter to all 12 muffin cups next time. They were still delicious! Dusted with a little confectioners sugar once cooled for appearance since I lost sight of the figs! We used 1/4 cup hazelnut flour, 1/4 cup almond flour and 1/3 cup AP flour. Next time I might try all almond flour and 1/2tsp of almond extract in place of half of the vanilla to mix it up. This family loves almond!
Maya S.
phenomenal recipe! I made half with peach and half with fig, used cupcake liners for easy cleanup. My fruit did sink to the bottom , next time I’ll bake for 2-5 min , then gently lay fruit on top and continue baking for 10-12 min, similar to what one does with a fruit tart. These are fluffy and the hazelnut complements the fruit beautifully. By the way I ground 1/2 cup of hazelnuts in my Ninja grinder , took all of 10 seconds , and voila : you have hazelnut flour!
Natalie
I followed the recipe exactly, besides having to make the hazelnut flour myself by roasting the hazelnuts and and then grinding them in a food processor. the upper half of the financier turned out perfectly, but the bottom had an eggy dense texture. I had a similar result with the other NYT recipe for coconut financiers. Any suggestions why this eggy bottom may be happening?
Casey
I'm guessing that the egg whites can't hold the fig in place and the hazelnut flour doesn't gelatinize like a regular cake - meaning the starch sets and stays in place.The hazelnut flour might just be separating out of the mix and sinking to the bottom.Don't know what to recommend. Maybe they aren't fully baked?
Lisa Z.
These are delicious. Made with finely ground almond flour. Ripe figs cut in half (rather than thirds) better. Great texture. Wonder about adding a spoonful of fig jam under the fig? Or using Montmorency cherries? Will try the next time I make these.
Kelley W
I used almond flour and they turned out great!
Shirkey Vick
I was just thinking that almond flour would work wonderfully. Thanx for putting that in your feedback.
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