Gluten-free Blackberry Tea Cakes

Gluten-free Blackberry Tea Cakes 1716 1293 Garima Kothari

These light yet satisfying blackberry tea cakes are a take on financiers, French tea cakes baked with finely grounded almonds, butter and eggs. The fluffy meringue topping makes way to a buttery cake underneath, with a bit of crunch. They’re a great way to celebrate the beginning of berry season and a perfect accompaniment to your afternoon cup of tea or a glass of sparkling Negri Lambrusco Amabile

Makes: 12


6 tablespoons unsalted butter

1 cup almond flour

4 tablespoons Dutch-process unsweetened cocoa powder

1/8 teaspoon salt

3/4 cup powdered sugar

1/3 cup egg whites (approx. two large)

1/2 cup chopped blackberries

For the meringue topping: 1/3 cup egg whites (approximately from 2 large eggs), 2 tablespoons granulated sugar and 2 tablespoons powdered sugar. 


Preheat the oven to 400°F. Lightly grease mini-muffin tins. Melt the butter in a small saucepan and set it aside until it reaches room temperature.

Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites and almond extract into the almond mixture, then gradually stir in the melted butter until incorporated and smooth. Spoon the batter into the molds, filling them three-quarters full. Top with chopped blackberries.

Bake the financiers for 10 to 15 minutes, until the cakes are slightly puffed and springy to the touch. Remove them from the oven and let cool completely before removing the financiers from the molds.

Once cooled, financiers can be kept in an airtight container at room temperature for up to one week.

To make the meringue topping, whip together egg whites with granulated sugar. Once the meringue has reached a consistency where you can form peaks with the whisk, gradually fold in powdered sugar. Now pipe this meringue on the financier cakes and lightly torch the meringue using a culinary blow torch.

Chef Garima, an investment-banker turned baker-chef is the founder & CEO of , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.

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