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Fig Cream Cheese Financiers

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These Fig Cream Cheese Financiers are French classic mini almond cakes that are studded with chewy sweet dried figs and chunks of cream cheese on top. These small cakes are perfect for breakfast, dessert, or as an afternoon tea snack.

fig cream cheese financiers

I think it was love at first bite when I had my first Financier months ago. Crisp on the outside, moist and tender inside, and super nutty from the brown butter and almond flour. So, so good! More importantly, I love these small desserts because they are so easy and straightforward to make. They are also so versatile, allowing you to easily change the flavor by using many different nuts or toppings.

These Fig Cream Cheese Financiers are one easy way to elevate your plain financiers. I saw this fig and cream cheese combo trending in Korean bakeries recently. They are definitely not my usual go-to flavor since figs are kinda a rare item in my neighborhood. But they surprisingly are such a treat in these little tea cakes.

The dried figs are sweet and chewy while the cream cheese is soft and creamy with a slight tang which brings a nice contrast flavor and texture to the nutty cake. Each bite will taste different depending on which part you eat. Give them a try and let me know if you like them as much as I do.

What Is Financier?

Financier is a French cake made with beurre noisette or brown butter, egg whites, sugar, white flour, and nut flour. It comes in different shapes and even flavors. Almond is the most popular, but hazelnut and pistachio are also commonly found. 

There are a few theories as to how financiers got their name. One of which is that the traditional rectangular molds make the cakes resemble gold bars. Another theory is that it’s named for finance industry workers who needed a dessert that wouldn’t mess up their suits when picking up an afternoon snack. The cake become popular as the cake could easily be stored in the pocket for long periods without being damaged. Either way, the financier cake name stuck and so too did these delicious cakes.

Financier Mold Substitute

Financier is baked in a traditional rectangular mold that resembled a bar of gold. If you plan to buy Financier mold, look for a non-stick pan for easy release. In addition, choose metal material instead of silicone to get crisp and golden brown edges. If you don’t have or plan to buy one, you can substitute it with a muffin pan.

fig cream cheese financiers

Baking Tips

  • Temperature matters. Make sure you use room-temperature eggs and completely cooled brown butter.
  • Rest the dough. This step is optional. The purpose of this is to harmonize the flavors and firm up the batter for easy piping.
  • Don’t overfill the molds. You should fill them about 80-90% full for the best result.

How to Serve Financiers

Financiers are at their very best when freshly baked, or ideally eaten within 48 hours. In fact, their texture deteriorates in a few hours. You can make the batter ahead of time and keep it chilled up for a few days, then bake off fresh batches as needed. They are best enjoyed with a cup of tea or as a delicious everyday sweet treat.

fig cream cheese financiers

More Financier Recipes

fig cream cheese financiers
4.8 from 5 votes

Fig Cream Cheese Financiers

These Fig Cream Cheese Financiers are French classic mini almond cakes that are studded with chewy sweet dried figs and chunks of cream cheese on top. These small cakes are perfect for breakfast, dessert, or as an afternoon tea snack.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: French
Servings: 8 financiers
Tap or hover to scale!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes


  • 7 tbsp (100 gr) unsalted butter
  • 3 (90 gr) egg whites, room temperature
  • 7 tbsp (90 gr) castor sugar
  • 2 tsp (15 gr) honey
  • 6 1/2 tbsp (50 gr) cake flour
  • 7 1/2 tbsp (45 gr) almond flour
  • 1/8 tsp baking powder, optional


  • 3-4 dried figs
  • 2-3 tbsp cream cheese, cut into tiny chunks


  • Make brown butter. In a medium light-colored frying pan or skillet, melt the butter over low-medium heat. As the butter melt, it will begin to foam. Stir constantly to prevent the milk solids from sticking to the bottom and burning. The butter will go from yellow to golden brown quickly. Once the milk solids are toasty brown (dark brown, not black), and the butter smells nutty, remove from the heat.
  • Strain and transfer the browned butter into a heatproof bowl immediately. This will prevent the residual heat from the pan to continue cooking or burning the butter. Cool brown butter completely before using.
  • Use a knife to cut off the tough tip of dried figs. Cut the figs crosswise into halves. Then, cut each half into 3-4 even parts. Set aside.
  • In a large bowl, add egg whites. Whisk slightly to break down the egg whites. Add castor sugar and honey. Whisk for 3 minutes or until the sugar is dissolved.
  • Sift in cake flour, almond flour, and baking powder. Whisk until well combined.
  • Add cooled brown butter. Whisk until well incorporated.
  • Cover the bowl with a plastic wrap and chill the dough for at least 1 hour or overnight. You can skip this step, but chilling is recommended for the best flavor.
  • When you are ready to bake, preheat the oven to 375F/190°C. Grease the cavities of the financier mold with butter.
  • Remove the batter from the fridge. Using a spatula, mix to loosen the batter.
  • Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
  • Top each financier with 2 chunks of cream cheese and 3 pieces of previously cut figs.
  • Bake for 12-15 minutes or until golden brown.
  • Remove financiers from the pan immediately and cool completely on a cooling rack. They are best eaten on the same day they are made.


Making the recipe using weight measurement is recommended for the best result.
Don't substitute castor sugar with granulated sugar. You can substitute castor sugar with confectioners' sugar with the same weight measurement or about 2/3 cup in volume.



Serving: 1financier | Calories: 220kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 39mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 360IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 0.4mg
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