Walnut Spice Financiers (Friands) mini cakes Recipe

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With a few egg whites on hand…these mini French style cakes came together in no time at all.
No need for an electric beater…however, if you don't already have ground walnuts, a food processor may be helpful.

For a detailed post...refer to:

Servings: 12 mini cakes


  • . < American / Metric measures >
  • . DRY:
  • . 1-1/2 cups (170g) ground walnuts
  • . 1/2 cup (100g) granulated sugar
  • . 1/2 cup (60g) confectioners' sugar
  • . 6 Tbsps. (65g) All-Purpose flour
  • . 1/4 tsp. (1.25ml) ground cardamom spice
  • . 1/4 tsp. (1.25ml) ground cinnamon spice
  • . pinch of sea salt
  • . WET:
  • . 4 xLarge (125ml) egg whites (room temp.)
  • . 1 tsp. (5ml) pure Vanilla extract
  • . 1/4 cup (70g) unsalted butter, melted (room temp.)
  • .
  • . Optional garnish: Walnut halves, sliced almonds, maraschino cherries etc.


  1. . Pre-heat the oven to 400F/200C/Gas6. Position the rack in the center of the oven. Lightly grease the mini cakes pan.
  2. . In a food processor, place all the DRY ingredients and pulse a few times before blitzing it until coarsely pulverized. Place this mix into a medium-large bowl. Set aside.
  3. . Pour the unbeaten egg whites, vanilla extract and melted butter into the DRY mix. Stir and combine thoroughly.
  4. . Evenly distribute the batter into each cavity. Add desired (optional) garnish of choice onto each surface.
  5. . BAKE for 14 minutes. Afterwards, remove the pan from the oven and place it onto a metal rack. Cool for 1 hour before un-moulding.
  6. . Store in an airtight container at room temperature for up to a week.
  7. Happy baking from Claudia's Kitchen...FOODESSA.com


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