Raspberry & Pistachio Financiers

Cheers to the New Year! This year will be one filled with new experiences and adventures!  There is a lot to be excited about and more importantly it’s embracing just being. Being a free spirit! A free spirit who eats all the cake that is.

This is a really simple recipe and the way these taste is absolutely phenomenal.  They’re as light as air, sweet with berries and the pistachios give these a nutty crunch that can’t be matched.

Raspberry & Pistachio Financiers

Patisserie made easy with this simple recipe for Raspberry and Pistachio Financiers. Delicious and sure to make a great impression!

Course Cake
Cuisine French
Author FentonEats



  • 40 g plain flour sifted
  • 60 g unsalted butter
  • 30 g frozen raspberries
  • 30 g pistachios
  • 45 g ground almonds
  • 110 g icing sugar sifted
  • 2 egg whites
  • 2 tsp runny honey
  • 1 tsp vanilla bean, extract or paste
  • 1 tsp baking powder


  • 50 g icing sugar
  • juice of half a lemon
  • 10 pistachios chopped



  1. Preheat the oven to 170C/325F/gas 3 and lightly butter the pan

  2. Start by making a beurre noisette - melt the butter in a saucepan over medium heat and continue until it reaches a golden brown colour and stops sizzling. This will take about 3-4 minutes, you're separating out the butterfat and milk solids, the initial sizzling is the milk solids separating which fall to the bottom of the pan and then start browning, this gives of a lovely nutty aroma to the butter. Once you're happy, add the vanilla and remove from the heat

  3. In a blender/food processor add the icing sugar, pistachios, ground almonds, plain flour and baking powder and grind until you've got a fine textured mixture. Transfer to a mixing bowl

  4. In another bowl, take the egg whites and honey and whisk with an electric mixer until soft peaks have formed to make a meringue

  5. Fold the meringue into the bowl of dry ingredients and then fold in the beurre noisette

  6. Divide the mixture into the loaf tins about 2/3 full, they'll rise so you don't want to over fill. Then take some of the raspberries and press them lightly onto the mixture.

  7. Bake for 15-20 minutes, allow to cool in the tin for a short while before removing onto a wire rack


  1. Whisk together the lemon juice and icing sugar and then spread over the financiers - I used a silicon brush. 

  2. Then sprinkle on the chopped pistachios

Recipe Notes

A variation on Will Torrent's Financiers from a book I'd highly recommend - Patisserie at Home
I've used a mini-loaf pan from Lakeland for these, however these are readily easy to source over the internet too!
Recipe makes roughly 6-8 depending on the mini loaf size


Leave a Reply

Your email address will not be published. Required fields are marked *