Giant raspberry financier

giant raspberry financier

I should rather say a giant financier with raspberries, cardamom and rose. And all in a pretty red heart-shaped dish.
This mold and this financier have a history. I have indeed cracked on this mold. And I immediately imagined using it for a moist raspberry cake. At that time, I was torn between my desire to make this cake and my reason, which told myself that I was going to clutter up my already full cupboard for a cake that I might never make. And yes, we accumulate a lot of material in the long run to take pictures.

Phew! I managed to use it before the end of the summer.
For our greatest pleasure, because not only is this cake appetizing, but it is also delicious.

I love making financiers in XXL version. I find it so much sweeter. This cake is delicious with its good almond taste and incomparable softness. To give it an oriental touch, I flavored it with cardamom (I really love this spice!) and rose.
It’s a delight. It can be done plain, with a touch of vanilla if necessary. It’s more classic, but it’s just as good.

This cake is very easy to make. Its particularity is to contain only the whites of the egg. Very often we use the yolks for a recipe, and we don’t know what to do with the whites. Financial is the right way to use them.
Another peculiarity, I prepare my dough the day before. I advise you to do the same. Thus, the texture and flavors will be perfect.

Financial giant raspberry:

120g egg whites (about 4)
125g sugar
60g ground almonds
45g T45 flour
75g butter

1/2 tsp cardamom seeds
1 tbsp rose water
250g raspberries

slivered almonds, dried rose petals

Whisk egg whites and sugar, just to combine.
Add the almond powder and flour. To mix together.

Melt butter over low heat. It should become hazelnut, that is to say, take on a light golden color.
Pour the hot butter over the mixture, in several times while stirring.



Add the powdered cardamom and the rose water.

Let cool to room temperature, then refrigerate overnight.

Preheat the oven to 160°C.

Pour the batter into a greased mold, then divide the raspberries into them ramming.
Add a few slivered almonds.

Bake for about 35/40 minutes.

Let cool. Optionally add a few dried rose petals from your garden.

giant financier with raspberries, cardamom and rose

To finish: I use the cardamom seeds, ie what remains once the envelope is removed. So, the ideal is to buy them already shelled. And not in powder especially, because that does not have any interest.


With a drizzle of honey when serving, it is also delicious.


You can absolutely flavor this financier with vanilla and not add rose water.

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