Cherry & Almond Financiers

These were really just born out of me craving cake at around 4pm, not wanting to leave my house and also being really impatient! The best thing about this recipe, as I said on the Instagram caption, is how ridiculously quick it is. Also you don’t even need any fancy equipment, you literally need a bowl and a spoon. I baked mine in a mini loaf tin, because that’s something I wanted to play around with, but you could just as easily use a cupcake tin.

Okay so obviously it helps having the ingredients at home, but to be honest you can switch out lots of stuff depending on your mood and what you like. We had some gorgeous fresh cherries at home (we’re having a great British cherry season at the moment!), and I also found my half-eaten jar of Morello cherry conserve in the fridge – hence why I went for ground almonds and amaretto. I would just as happily swap out the ground almonds for pistachios, and add raspberries and rose extract. The texture is super light and spongy and the cake isn’t too sweet, I just wanted a couple of bites to satisfy my sugar cravings without feeling stuffed.


Cherry & Amaretto Financiers

(Recipe makes 6 mini loaves)


3 large egg whites

90g unsalted butter (melted, and left to cool for 5 mins)

100g caster sugar

70g ground almonds

35g plain flour

2 tbsp amaretto

1-2 tbsp cherry conserve/jam

9-10 pitted fresh cherries


  1. Preheat oven to 200*C (180*C fan) and grease your baking tin
  2. Mix ground almonds, plain flour, sugar, salt in a bowl.
  3. Lightly whisk your egg whites with amaretto and add to the above bowl
  4. Slowly pour in the melted butter, creating a smooth cake batter (don’t overmix this)
  5. Pour the batter into the loaf moulds, but only filling each one halfway. Swirl in some cherry conserve into each, then top up with cake mixture until its 3/4 way full.
  6. Top with sliced fresh cherries and bake in the oven for 8 minutes
  7. Turn the oven down to 160*C (140*C fan) and bake for another 6-8 minutes until golden brown around the edges but still light and springy to touch.
  8. Let cool for 10 mins in the tin before removing them – eat warm after lightly dusting with icing sugar. (Recipe is my own, adapted from Great British Chefs)



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