Plum and Almond Christmas Financiers

A Little French Cake in Your Kitchen

Let’s bake Plum Financiers. They are small French cakes. They feel fancy but are simple to make. I love their rich, nutty taste.

They are called “financiers” because they look like gold bars. A baker in Paris made them long ago. Bankers loved them. Isn’t that a funny start for a cake? I still laugh at that.

The Magic of Brown Butter

First, we brown the butter. Melt it in a pan. Watch it closely. It will foam and smell like toasted nuts.

Doesn’t that smell amazing? This step matters. It gives the cakes a deep, wonderful flavor. Simple butter is good. Brown butter is magic. Fun fact: This is called “beurre noisette” in French. It means “hazelnut butter” because of its color and smell.

Mixing With a Gentle Hand

Now, mix the dry things. Almond flour, sugar, a little regular flour, and salt. Then stir in the egg whites. No need for a mixer. A spatula and your arm are perfect.

My granddaughter once stirred so hard she got flour on her nose. We had a good giggle. The batter will be thick and smooth. This matters because gentle mixing keeps the cakes tender. We want little bites of cloud.

A Jewel on Top

Pour the batter into a mini muffin tin. Then, take a small plum. Cut it into thin slices. Place two slices on each little cake.

The plum is like a ruby jewel. It bakes into the top. It gets a little jammy. Do you have a favorite fruit you’d try on top instead? I think apricots would be lovely too.

Watching Them Rise and Brown

Bake them for about 14 minutes. Your kitchen will smell like a bakery. The edges will turn a deep golden brown. That’s how you know they’re done.

Be brave when they come out. Flip the whole tin onto a rack. The cakes will pop right out. Let them cool. The wait is hard, but it makes them taste better. What’s the hardest part of baking for you? Is it the waiting?

Sharing the Sweetness

These are perfect with a cup of tea. Or pack them for a friend. They are not too sweet. The almond and plum are a happy pair.

Food made with care is a gift. It says, “I thought of you.” That matters more than any fancy skill. Did you bake something for someone special lately? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	5 tablespoons	Brown the butter until nutty
Almond flour	¾ cup (3 oz / 85g)	Finely ground
Sugar	½ cup + 1 tbsp (4 oz / 113g)
All-purpose flour	2 tablespoons
Table salt	⅛ teaspoon
Egg whites	⅓ cup (3 oz / 85g)	From 3 to 4 large eggs
Plum	1 small	Pitted and cut into 6 wedges, then sliced thin

Instructions

Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 375 degrees. Spray a mini-muffin tin very well. Now, melt your butter in a skillet. Cook it until it turns a lovely golden brown. It will smell wonderfully nutty. (Tip: watch it closely, it can burn fast!) Pour it into a bowl right away. Doesn’t that smell amazing?

Step 2: Grab another bowl. Whisk your almond flour, sugar, all-purpose flour, and salt together. Add the egg whites next. Stir it all until it’s nice and smooth. Then, mix in that beautiful brown butter. Divide the batter among your muffin cups. Slice your plum wedges thinly. Place two little slices on top of each one. Do you think the plum sinks or stays on top? Share below!

Step 3: Time to bake! Put the tin in your hot oven. Bake for about 14 minutes. Turn the tin halfway through. They’re done when golden brown. I still laugh at how my first batch was too pale. Take them out and flip them onto a rack. Let those little cakes cool for 20 minutes. Then, the best part—eating!

Creative Twists

These little cakes love to play dress-up. You can change their outfit for any season. Try apricot instead of plum in the summer. A sprinkle of cinnamon makes them extra cozy. You could even use a raspberry on top. Which one would you try first? Comment below!

Serving & Pairing Ideas

These financiers are perfect with a dollop of whipped cream. A dusting of powdered sugar looks like snow. For a fancy tea time, stack them on a pretty plate. For a drink, a cup of hot chocolate is just right. Grown-ups might like a sweet dessert wine with theirs. Which would you choose tonight?

Keeping Your Little Plum Cakes Happy

These little cakes are best the day you bake them. But I always make a double batch. Let them cool completely first. Then store them in a tin at room temperature for two days.

For longer keeping, freeze them. Wrap each cake tightly in plastic wrap. Pop them all into a freezer bag. They will keep for a month. Thaw at room temperature for an hour.

I once reheated one in the microwave. It got a bit soggy. My tip? Warm them in a 300-degree oven for five minutes. It brings back that lovely crisp edge.

Batch cooking matters. It means a sweet treat is always ready for surprise guests. Or for you, with a quiet cup of tea. Have you ever tried storing cakes this way? Share below!

Little Cakes, Simple Fixes

First, the butter. Browning it is key. Watch it closely. I remember when I burned my first batch. It tasted bitter. If you see dark specks, you’ve gone too far. Start over.

Second, the batter might seem too thin. Do not worry. That is normal. The almond flour soaks it up as it rests. Just give it a good stir before filling the cups.

Third, the cakes might stick. Always use a baking spray with flour. Greasing the tin well matters. It ensures your beautiful cakes come out in one piece. This builds your baking confidence.

Getting the butter right matters most. It gives the cakes a wonderful, nutty flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Just replace the two tablespoons of all-purpose flour with more almond flour.

Q: Can I make the batter ahead?
A: You can. Mix it, cover the bowl, and refrigerate for up to two days. Stir well before using.

Q: I don’t have a plum. What else can I use?
A: A few raspberries or a slice of apricot work beautifully. *Fun fact: The original French version often uses just almonds!*

Q: Can I make big muffins instead?
A: Absolutely. Use a standard muffin tin. Your baking time will be longer, about 20-25 minutes.

Q: Any optional tips?
A: A tiny sprinkle of flaky salt on top before baking is lovely. It makes the sweet flavor pop. Which tip will you try first?

From My Kitchen to Yours

I hope you bake a batch of these little cakes. I hope your kitchen fills with that nutty, sweet smell. Food is about sharing small joys. It is about making memories.

I would love to hear about your baking adventure. Tell me all about it. Have you tried this recipe? Let me know in the comments below.

Happy cooking!
—Elowen Thorn.