almond financier with seedless grapes

Warm Almond Financier with Grapes


  • 1 tablespoon Brandy
  • 1 tablespoon Cointreau
  • 1 cup seedless grapes, halved
  • 3/4 cup whole blanched almonds
  • 1/2 cup sugar
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 teaspoon vanilla
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • Crème Fraiche


Put oven rack in upper third of oven and preheat oven to 400°F.

Toss grapes with Brandy and Cointreau in a small bowl.

Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.

Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.

Divide batter among  4 lightly buttered gratin dishes and press grapes lightly into batter. Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.

Transfer cakes to a rack and cool slightly in dishes before serving, topped with crème fraiche.

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