These Matcha Cherry Financiers are moist, lightly sweet, mini matcha tea cakes with a cherry studded in the centre. For simplicity, they’re baked in a muffin tin and are cute petit fours, perfect for afternoon tea.
Matcha, cherries, and almonds.
I was scrounging around in my freezer the other day and found a bag of frozen organic cherries. I had totally forgotten about them.
Instantly, I wanted to make a tea cake with matcha and cherries.
These Matcha Cherry Financiers are not too oily, yet still moist and delicious.
What are financiers?
They’re a small French almond cake traditionally made with browned butter, egg whites, powdered sugar and almond flour.
French financiers are sweet, moist, and buttery, but they are not additionally flavoured with nuts or fruits.
They’re also baked in a small rectangular mold.
What’s the difference between a financier and friand?
Friands, which originate from Australia and New Zealand, are also made with almond flour, egg whites, butter, and powdered sugar.
They typically also have additional flavours added, such as coconut, chocolate, fruits or nuts.
Although, these would theoretically be friands, there’s something about the word “financier” that just sounds fancy!
Made in a muffin tin
I’m the type of person who hates kitchen clutter and will only get utensils if they serve more than one purpose.
For that reason, I do not have a financier pan… but you don’t need one!
This recipe can be made in a mini muffin tin. (And if you don’t have a mini, hopefully you have a regular muffin tin…!)
The first time I made financiers a few years ago, I didn’t like how much butter I had to use.
I don’t like my desserts too sweet or too oily, so I developed this recipe using coconut oil instead of butter.
I know it’s not traditional, but it still tastes amazing.
Melted coconut oil adds moisture and just enough richness to the tea cakes.
Is it vegan?
Unfortunately, there are egg whites and honey in this recipe, so no, this recipe isn’t vegan.
Ingredients you’ll need
For these cute matcha tea cakes, you’ll need the following ingredients:
- coconut oil: you can use either refined coconut oil (which doesn’t impart a coconut taste) or regular coconut oil. We’ll melt the coconut oil so it doesn’t matter what temperature it’s at.
- honey: gives the cakes more moisture and flavour
- almond extract: optional if you don’t have it, but really enhances that almond flavour. Substitute vanilla extract instead if you can’t find almond extract.
- large egg whites: at room temperature, they are not whipped up.
- almond flour: if you don’t have almond flour, you can grind up whole almonds in a food processor until you achieve a powdery consistency. Sift the almond flour. If you’re making your own flour, be careful not to overprocess or it will turn into nut butter.
- all-purpose flour: you can substitute with cake flour if you have that on hand. It will produce an even lighter cake.
- icing /powdered sugar: sift the icing sugar to remove and clumps
- matcha: use a high quality culinary grade matcha
- sea salt: you can use any type that you have on hand
- cherries: you can use either frozen pitted cherries (blot them before placing into the cakes) or fresh (be sure to pit them)
How to make them
This cake batter comes together quite simply.
Preheat the oven to 350F.
Lightly grease a mini muffin tin with some oil.
Sift all the dry ingredients into a large bowl.
Whisk together the melted coconut oil, honey, almond extract, and egg whites.
Add the wet ingredients to the dry and stir until incorporated.
Use a small cookie scoop to portion out the batter into the muffin wells.
Press a cherry into the centre of each cake.
Give the tray a tap to release any bubbles.
Bake at 350F for 18-20 minutes, until just lightly browned.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
Tips & tricks
Remember to have your egg whites at room temperature before starting.
Don’t overbake the financiers. Check on them 5 minutes beforehand to see if they’re done.
Other matcha recipes you’d like
If you liked these Matcha Cherry Financiers, you may enjoy these other recipes:
These Matcha Cherry Financiers are so easy and simple to make.
Little tea cakes that are part cookie, and part cake. They’d be great for an afternoon tea spread, snack, or maybe even breakfast?
Let me know if you try out this recipe. Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Cherry Financiers
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 60 g coconut oil melted
- 15 g honey
- ½ tsp almond extract
- (64 g) 2 large egg whites room temperature
- 65 g almond flour
- 33 g all-purpose flour
- 55 g icing sugar
- 5 g matcha
- ⅛ tsp sea salt
- 12 pitted cherries frozen or fresh
- chopped almonds optional for garnish
- Preheat oven to 350°F/177°C.
- Lightly grease 12 mini muffin wells.
- Place the melted coconut oil, honey and almond extract into a small bowl.
- Lightly whisk in the egg whites.
- In a separate bowl, sift together the almond flour, flour, icing sugar, matcha, and sea salt.
- Pour in the egg white mixture and stir until incorporated.
- Fill the mini muffin wells with the batter, using a cookie scoop or spoon (filling it about ⅞ths of the way.)
- Place a cherry in the centre of each well. (If using frozen, blot the cherry before placing it in).
- Add a sprinkling of chopped almonds (optional).
- Gently tap the tray to release any bubbles.
- Bake at 350°F/177°C for 18-20 minutes until lightly golden brown, or until a toothpick inserted comes out clean.
- Let cool in the pan for about 5 minutes before transferring to a cooling rack.
- Dust with additional icing sugar and serve immediately.
- You can store the financiers in an airtight container for up to 2 days if you don't plan to eat them right away. (Don't dust with icing sugar if you plan to do this).
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.