Recipe: Raspberry swirl financiers

Easy Raspberry swirl financier recipe on eatlivetravelwrite.comThis post is produced in partnership with Bonne Maman Canada.

I’ve really been enjoying the new “Intense” lines of spreads from Bonne Maman – both for eating and for baking. Because it’s more fruit and less sugar it doesn’t add too much extra sweetness to recipes the way some jams can.

When I saw the flavours that were released in Canada – Strawberry, Raspberry, Wild Blueberry and Apricot, I was pleased because these are four fruits I particularly enjoy (eating and baking with) in the summer that I miss in the winter – enter jam as a substitute or alternative for fresh fruit in some of my baking projects!

Bonne Maman Raspberry swirl financier recipe on eatlivetravelwrite.comFinanciers with fruit are one of my favourite snacks – raspberries and blueberries in particular work really well. But what to do when they are out of season and you don’t want to buy fruits flown in from elsewhere? Use JAM! Bonne Maman Intense spreads!

Because it’s more fruit and less sugar, it’s a little looser than some jams so it is perfect for swirling into the batter with a toothpick just before they are baked.  And look how pretty it makes them!

Icing sugar sprinkled Raspberry swirl financier recipe on eatlivetravelwrite.comCouldn’t be easier, either!

Yield: 24

Raspberry swirl financiers

Bonne Maman Raspberry swirl financier recipe on

Easy financiers with a swirl of jam!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 1/2 cup (113 g/ 8 tablespoons/ 1 stick) salted butter
  • 3 large egg whites
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (50 g) all-purpose flour
  • 1/2 cup (50g) ground almonds (almond meal)
  • approx 1/4 cup jam or preserves


    1. Pre-heat oven to 400˚F. (If you are using non-stick muffin tins you may not need to but otherwise) generously butter a 24-cavity mini muffin tin.
    2. Melt the butter (either in a small pot on the stovetop over medium heat or in a glass jug in the microwave for about 1 minutes). Set aside to cool.
    3. Beat egg whites until frothy with electric beaters (1-2 minutes on high).
    4. In a separate bowl, whisk the sugar, flour, ground almonds and salt.
    5. Add the dry ingredients to the wet and use a rubber spatula to gently fold until the dry ingredients are just combined.
    6. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
    7. Divide the batter between the muffin tins. You can do this with a 1 1/2 tablespoon cookie scoop or a small teaspoon. You’ll want to fill each mold so it’s nearly full.
    8. Use a toothpick to swirl approximately 1/4 teaspoon of the jam into the batter in each mold.
    9. Bake for 10-12 minutes or until the centre is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops.
    10. Remove from the muffin pans immediately and allow to cool on wire cooling racks.
    11. Sprinkle with icing sugar to serve.

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did you make this recipe?

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They’re pretty as-is or sprinkled with a little icing sugar just before you serve…

Bonne Maman Intense raspberry swirl financier recipe on eatlivetravelwrite.comAnd while I love the cake itself, I actually love the crispy edges the most…


Raspberry swirl financier recipe on eatlivetravelwrite.comCrunchy exterior, fluffy and cakey inside with a touch of sweetness from the jam. What could be better?

And hey, if this recipe is not sweet enough for you, I’ve got some even sweeter news!

Join me at Canada’s Baking and Sweets Show!

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I’m thrilled to announce that thanks to Bonne Maman, I’ll be appearing at Canada’s Baking and Sweets Show on October 19th and 20th!

I’ll be demonstrating two easy recipes from In the French kitchen with kids and sharing tips and tricks for getting kids in the kitchen. Samples of the dishes will be offered after the presentations and copies of the book (which I will be happy to personalize) will also be available for purchase as well. AND there will be special Bonne Maman samples too!

Come see me on the main stage at 11:15am on Saturday October 19th and 2:15pm on Sunday October 20th. 


Disclosure: This post is produced in partnership with Bonne Maman Canada. I am being compensated for recipe development and culinary demonstrations and Bonne Maman is making it possible for me to appear at Canada’s Baking and Sweets Show on October 19 and 20th 2019.


Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!




MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!

In the French Kitchen with Kids cover on


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