This brown butter cake is inspired by classic French financiers – small, rectangular cakes known for their crisp edges, tender centers, and luxurious flavor. My version is made with hazelnuts, chocolate, and orange, for a delightful, easy treat.
What Makes a Financier Different from a Standard Cake
At first glance, financiers might seem like simple little cakes, but they have a fascinating history and distinctive texture. Originating in 19th-century France, these almond-based treats were created by Parisian pastry chef Lasne, who sold them near the financial district. Their compact, rectangular molds resembled gold bars—hence the name “financier,” a clever nod to both shape and clientele.
What sets a French financier apart is its technique: whipped egg whites, no chemical leavening, and nutty brown butter. The result is a cake with crisp edges, a tender, almost chewy crumb, and a deeply aromatic, nut-forward flavor.
Hazelnut Brown Butter Cake with Chocolate and Orange: My Spin on the Classic Financier
Traditional financiers are made with almond flour, but in this recipe, we use hazelnut flour for a unique, rich flavor. To take it up a notch:
- Toasted chopped hazelnuts add crunch and deepen the nutty aroma.
- Dark chocolate chips make each bite even more satisfying and irresistible.
- Orange extract brings a subtle, citrusy brightness that pairs beautifully with hazelnuts and chocolate.
The result is brown butter cake that keeps the essence of a French financier, all while adding new, exciting flavors.
A Closer Look at the Ingredients
- Hazelnut flour: Substituting almond flour adds depth and contributes to a melt-in-your-mouth texture. Nut flours retain fat and moisture differently than wheat flour, enhancing tenderness.
- All-purpose flour: Provides structure and prevents the cake from being too dense or greasy.
- Egg whites: Whipped for lightness, they create an airy structure without chemical leaveners and help the cake’s exterior crisp beautifully.
- Powdered sugar: Dissolves instantly, creating a smooth crumb. The cornstarch in powdered sugar aids browning, giving financiers their signature delicate crust.
- Orange extract: Adds a backdrop of citrus flavor without altering texture. Orange zest is an OK substitute, but avoid orange juice, which would alter the texture of the cakes. If you’re not a fan of orange flavor, vanilla or almond extract would also be delicious.
- Hazelnuts: Toasted, chopped hazelnuts enhance the nutty flavor of these mini cakes.
- Dark chocolate chips: I recommend using pre-made dark chocolate chips, rather than chopping a chocolate bar.
- Unsalted butter: Browning the butter adds nutty, caramel notes, an essential step for all financiers. Browning butter is a classic French technique known as “beurre noisette”, which translates to “hazelnut butter”…so naturally, hazelnuts are a match made in heaven!
- Salt: A touch of salt balances the sweetness and brings out the flavors.
How to Make Hazelnut Brown Butter Cake (with Tips and Tricks)
Preheat your oven
Preheat to 365°F (185°C) using conventional heat.
Prepare your baking molds: if using a metal financier mold, butter it well; silicone molds don’t require greasing, but the signature crisp edges may be less pronounced. You can also use a loaf pan, mini muffin pan, or madeleine mold—just adjust baking time accordingly.
Brown the butter
Place unsalted butter in a small saucepan over medium-low heat and stir until fully melted. Increase the heat to medium. The butter will start to bubble and crackle—this is normal. Continue stirring until golden brown and foam forms on the surface. You’ll notice a nutty, caramel aroma.
Remove immediately from heat. Pour into a separate bowl, including the flavorful brown bits at the bottom (avoid any blackened pieces—they taste bitter and indicate that your butter got slightly burnt).
Browning butter takes just under 10 minutes. Stay attentive—the line between perfectly brown and burnt is very thin.
Toast hazelnuts
Chop the whole hazelnuts and spread them in a single layer on a baking sheet or oven-proof pan. Toast in the oven for about 10 minutes, checking regularly. They’re done when golden and fragrant. Let them cool completely in a bowl before adding to the batter—otherwise, they could melt your chocolate chips.
Similarly, if your hazelnut flour isn’t pre-toasted, spread it on a baking sheet or pan and toast for 5 minutes, then cool.
Toasting intensifies flavor, so don’t skip it!
Mix dry ingredients
In a large bowl, whisk together hazelnut flour, all-purpose flour, powdered sugar, and salt, until smooth and free of lumps.
Prepare and add egg whites
Separate 4 eggs, reserving the yolks for another use. Whisk the egg whites vigorously until foamy at the surface. Fold the egg whites into the dry ingredients in three batches using a rubber spatula.
Incorporate the brown butter and orange extract
Add the brown butter and mix until fully combined.
Stir in the orange extract, starting with a smaller amount and adjusting based on the taste (each brand is different). The orange taste should play a supporting role and should not overpower the hazelnuts. Note that the taste will fade a bit when baked.
Fold in mix-ins
Gently fold in the toasted chopped hazelnuts and dark chocolate chips. These add texture, richness, and an extra yum factor!
Fill molds and bake
Fill your molds almost to the top; financiers don’t rise much, so overflowing is unlikely.
Bake small molds for ~20 minutes in the middle rack of your oven, or until golden on top and around the edges. If using a loaf pan, bake closer to 40 minutes. Every oven and mold type varies, so check doneness occasionally.
Cool and enjoy!
Let the cakes sit for about 10 minutes in their molds before removing. Enjoy warm or at room temperature as a breakfast treat, a coffee companion, or a bite-sized dessert.
Hazelnut Brown Butter Cake (Inspired by French Financiers)
Equipment
- financier molds or loaf pan, mini muffins, or madeleine cookie molds
Ingredients
- 7 Tbl unsalted butter (100 g, plus more to grease the pan)
- ¼ cup hazelnuts (30 g)
- ¾ cup + 1 Tbl hazelnut flour (90 g)
- ½ cup all purpose flour (60 g)
- 1 cup confectioners/icing/powdered sugar (125 g)
- ¼ tsp kosher salt
- 4 eggs (whites only)
- ½ tsp orange extract
- ½ cup dark chocolate chips (80 g)
Instructions
- Preheat oven to 365°F (185°C) conventional heat. Grease metal financier molds (or a loaf/mini muffin/madeleine pan).
- Melt butter over medium-low heat. Raise to medium, and stir until it bubbles, foams, and turns golden brown with a nutty aroma (about 8–10 minutes). Immediately pour into a bowl, including the browned bits. Set aside to cool.
- If using untoasted hazelnut flour, toast in the oven for 5 minutes and cool. Chop hazelnuts, spread on a baking sheet and toast in the oven for about 10 minutes, until golden and fragrant. Cool completely.
- In a large bowl, whisk together hazelnut flour, all-purpose flour, powdered sugar, and salt until smooth.
- Separate 4 eggs and whisk the whites until foamy. Fold into dry ingredients in three additions. Stir in the brown butter until fully incorporated. Add orange extract.
- Add toasted chopped hazelnuts and dark chocolate chips, folding gently to distribute evenly.
- Fill molds almost to the top. Bake for ~20 minutes for small molds, or ~40 minutes for a loaf pan. The cake is done when its golden and crisp around the edges.
- Cool in molds for 10 minutes, then remove. Enjoy warm or at room temperature!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for another delicious dessert? You’ll love my easy Baked Spiced Pears.