Recipe courtesy of Fred Isla

Brown Butter Financier Fruitcake

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 16 servings
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Brown Butter Financiers:

50 grams (1 3/4 ounces) dried apricots

50 grams (1 3/4 ounces) dried blueberries 

50 grams (1 3/4 ounces) dried cherries 

50 grams (1 3/4 ounces) dried cranberries 

50 grams (1 3/4 ounces) candied orange rind 

750 grams (26 1/2 ounces) orange-flavored liqueur, such as Grand Marnier

1100 grams (38 3/4 ounces) butter

1000 grams (35 1/4 ounces) almond flour 

650 grams (23 ounces) egg whites 

210 grams (7 1/3 ounces) all-purpose flour 

100 grams (3 1/2 ounces) confectioners' sugar 

Grand Marnier Glaze:

500 grams (17 2/3 ounces) orange juice

500 grams (17 2/3 ounces) granulated sugar


Special equipment:
financier molds
  1. For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit.
  2. In a pot, melt the butter until browned and aromatic. Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 375 degrees F.
  4. Transfer the batter to a pastry bag and pipe into the financier molds. Bake until golden brown, 10 minutes.
  5. For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes in the warm glaze, and then serve.
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