Strawberry Almond Cakes Recipe (2024)

I am certain to be in the minority in hating cooked strawberries. I loved the recipe for the cake, so I used the remaining peaches I had from another dish. Brilliant.

These are delicious! I made a mistake that I think altered the texture, so thought I would share. Even though there isn’t much AP flour, I overbeat the batter activating the gluten so they were dense instead of light. For me this is easy to do with a stand mixer. Next time will try by hand with a whisk, or go the extra step of whipping the egg whites in the mixer and folding them into the batter. Also, I will roast and drain the strawberries the day before.

Tender and excellent flavor. Brown butter takes more then 5 minutes to make but the flavor (and I doubled the vanilla) is a treat.

5 large egg whites is 5⅞ oz, 165 g, or about 2/3 cup

Absolutely amazing recipe. Made just as is and it tasted like something right out a French bakery. Highly recommend!

I made these little cakes as directed and they turned out great. Next time I will take them out of the oven by 18 minutes…15 minutes wasn’t long enough and 20 minutes was just a bit too long. A big hit with my family.

I didn't like the taste of the cooked strawberries, and I found these far too sweet. I will try again with fresh raspberries and less sugar (since sugar acts as a liquid in baking). And a bit less salt.There's a commenter (Tony) who will criticize me for straying from the original recipe (he does it to many commenters), but so be it. Part of being a cook is sharing changes which people may or may not appreciate.

Someone asked about the temp - the recipe wasn't super clear but yes cook at the original 400 used to roast the strawberries. Watch them carefully. They weren't quite done at 15 mins and the edges were already browning. I left them in another 5 mins and unfortunately I had to toss 3 that I wasn't able to get out of the tins fast enough - but i scooped out the insides and they were delicious. These muffins are absolutely divine. Like an almond muffin slathered with butter and jam. A keeper!

In future, I think that I'll make this with raspberries. I roasted, drained and dried the strawberries but they still seemed a bit too juicy for this recipe.

Should work fine! At a bakery I used to work at we used a mix of hazelnut and almond flour in our financiers!

No leavening except the egg whites? Is it better to beat them and fold in the other ingredients?

These turned out beautifully and were fun to make, but even after cutting down the sugar by a half cup I found them too sweet.

For a vegan version, what could I substitute egg whites for?

Made 9/27Made small onesV good

I used some strawberries that were on the way out - little less liquid after roasting. Lucky break and oh so perfect. Now this is my go to when I have too many strawberries on hand.

Will these freeze well after baking?

Brown butter is foolproof made in the microwave.

I didn’t really expect much from this recipe, but I had peak-season strawberries and extra egg whites I wanted to use up. This was so much greater than the sum of its parts! They were rich despite the absence of egg yolks, and the brown butter really takes them to the next level. I roasted the strawberries until there wasn’t any pooling liquid left. I didn’t bother blotting them dry, so some of the strawberry syrup mixed in with the batter. I think this contributed to how yummy they turned out!

I roasted the strawberries the day before, putting them in a cake pan in the air fryer rather than heating the kitchen with the oven. Worked like a charm.

Really helpful notes from cooks who made the recipe as written, thank you! I empathized with others' reluctance to roast beautiful fresh strawberries ;-). The only glitch in the recipe for me involved some of my strawberries which were perfectly ripe, and deep-red all the way through. Those particular strawberries dissolved into mush in the oven. Otherwise the cakes were wonderful! Just be careful with roasting too-perfect strawberries (eat them raw instead).

A really nice addition to financiers is pineapple. Roasted pineapple is even better. The acid of the pineapple plays really well against the sweetness of the financier. You can dice it up and then roast it in the oven until it starts to darken and caramelize, not too long. Some like to toss the pineapple in a bit of brown sugar before roasting. Personal taste on that one.

I had quite a few leftover egg whites from making a hollandaise sauce, so I was happy to discover this recipe that uses egg whites!I ended up whisking the egg whites (by hand) in a separate bowl until soft peaks, then folded that into the dry mixture. From there, I folded in the brown butter. I also halved the confectioner's sugar to 115g, and no regrets - these financiers are plenty sweet. The brown butter compliments the almond flour well. Yum!

Hi! These were delicious! Small and sweet! I mixed the egg whites with sugar separately to make meringue, then combined that with the flours, then the butter. It worked fine. Served with fresh strawberries on the side, not in the cake, and with plain, unsweetened whipped cream. Was great! Enjoy!

I made these with raspberry jam in the middle and they were a big hit. Left out the strawberries. Also, the little prop at the break in the Ezra Klein show is what made me go look for the recipe, so your cross marketing is working - at least on me it is.

Can this be made with gluten-free flour? I'm allergic to wheat.

2 cups of powdered sugar is...a lot. def on the sweet side. used KA GF flour with a little psyllium husk powder. good concept but somehow not sure re: execution.

Loved these! They went fast in our house. I used a 4T scoop and got exactly 12; will try 2TB in a mini muffin pan next time to stretch the recipe. Will be also interested if anyone has adapted to use rhubarb.