A buttery lightly almond flavored cake that serves well for shortcake or coffee cake. The French version of this cake is known as Financier, and made with brown butter instead of melted butter. And to really shake things up, we use EVOO whenever we want a slightly more moist cake with the smooth olive oil flavor.


  • 2½ ounces or 5 Tablespoons melted butter or EVOO

  • ½ cup superfine sugar
  • 2 eggs
  • 1/8 teaspoon almond extract
  • 1/2 cup sour cream
  • 1/2 cup almond meal (ground almonds using blender or processor)
  • 1 cup all purpose flour, OR Gluten Free flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup coarsely chopped almonds


Combine ground almonds with flour, baking powder, & salt; set aside. Beat eggs on high speed until foamy; add sugar slowly and beat at least 8 minutes. Add oil in slow stream while continuing to beat. Alternately fold in flour mixture with sour cream. Grease/flour cake pans loaf pans or muffin pans. Spoon the cake mixture into the pans 1/2 to 3/4 full; bake 350°F for 25-40 minutes depending on size pan or until the cake is firm and lightly browned; cool for 5 minutes and invert to cooling rack. Serve with rhubarb-strawberry topping-see recipe



  • 4 stalks rhubarb, 1" dice
  • 2 cups sugar
  • 1 teaspoon vanilla
  • ½ orange zested
  • 2 cups water
  • 1 pint strawberries, diced


Place rhubarb in medium bowl; place sugar, vanilla, zest and water in medium sauce pan and bring to a boil; pour boiling mixture over rhubarb and allow to sit for approximately 1 hour to become tender; drain (reserve liquid for other use) and stir in strawberries to poached rhubarb – chill for service. Serve with whipped cream if desired


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