Honey Financiers Recipe

This post is a little late as I wanted to make something special. Not just because it’s the weekend and we all could do with a pick me up from the week we just had. No, I wanted to make something special as this is my 200th post on this blog. Now for the super hardcore bloggers out there, that won’t seem like a lot. To me, that seems like a milestone that needs celebrating.

Over the last 200 posts, I have eaten at some of the greatest restaurants, travelled the world and covered my kitchen repetitively in flour and icing sugar. I’m lucky that I get to share with everyone my adventures into the ever exciting world of food and fun. Here’s to 200 more and then some!

“I am not a glutton – I am an explorer of food” ― Erma Bombeck


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Honey Financiers

Honey Financiers

  • Author: foodnerd4life
  • Total Time: 50 minutes
  • Yield: 12 1x


Adapted from Bourke Street Bakery by Paul Allam & David McGuinness


  • 150g Ground Almonds
  • 90g Plain Flour
  • 240g Icing Sugar
  • 1 tsp Baking Powder
  • 280ml Free Range Egg Whites (about 8 eggs)
  • 250g Unsalted Butter (melted)
  • 1tbsp Honey
  • 75g Icing Sugar
  • 1 tsp Raspberry Extract


  1. Oven to 190C. Butter a 1/2 cup tin, can be a 12 hole muffin tin. In a bowl, mix the almonds, flour, icing sugar and baking powder. Add the egg whites, a little at a time until smooth. Whisk in the cooled melted butter and honey. The batter will be really thin.
  2. Pour the mixture into the prepared tins until full and bake until 30 mins until golden and test with a skewer until it comes out clean. Leave to cool.
  3. Mix the icing sugar with the raspberry extract until smooth, you might need a few drops of water to loosen the icing. Pour the icing over these little cuties and serve.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: British
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