This raspberry financier recipe is sponsored by Driscoll’s.
Life lately has looked like making the most of summer with days by the river, golfing, seeing friends, these raspberry financiers, and kittens. Yes, kittens! I’ve toyed with the idea of being a foster kitten mom for quite awhile, and decided to go for it. We took in two kittens a few weeks weeks ago after someone abandoned them at the local shelter, and they were in a need of a home. I’ve been preoccupied ever since – with no complaints. ☺️
We named them Barley and Hops, and will have them until they are 3 pounds/3 months old, at which point we’ll put them up for adoption. I’m already preparing to cry my eyes out, but I’m so glad we get to be part of giving them a life they’d have never had.
That being said, I haven’t been in the kitchen much besides testing these soft and springy raspberry financiers – a fancy name for little almond cakes. They taste of vanilla and caramelized butter, and their golden edges make room for a pocket of fresh Driscoll’s raspberries.
I love the ease of being able to make them in a muffin tin! And their small size makes them just right for an afternoon sweet tooth.
Financiers have been a staple of fine European pastry shops for more than 100 years. In fact, we saw them in almost every bakery while visiting Paris. The process of making them is simple, and shouldn’t be intimidating even though you’ll see egg whites in the ingredient list.
You don’t have to beat to any type of “peak”, they’re just simply whisked into the batter. Easy street. ☺️
The dry ingredients are a blend of almond flour, teff flour, and just a touch of cornstarch (for tenderness in the final product).
And at the peak of summer, there is no berry I crave more than raspberries. Sweet and a little tart, I crushed them with a fork (no sugar needed) and dollop them in the middle of each cake before baking. The pure raspberry essence compliments the buttery, nutty cake just right. And the deep pink color! It draws me in every time.