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Elizabeth Bard’s Financiers aux Abricots et à la Lavande

This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author’s permission.

@ElizabethBard Financiers aux Abricots et à la Lavande

Lavender Provence

Mini–Almond Cakes with Apricot and Lavender - Financiers aux Abricots et à la Lavande

Just as the first sun-kissed apricots arrive at the market, lavender fields all over Provence are bursting into bloom. They are a perfect pair. These mini–almond cakes are gluten free, a treat for a special summer breakfast or teatime in the garden.
Course Dessert
Cuisine French, Provencal
Servings 12 mini cakes


  • 7 tbsp Unsalted butter, at room temperature
  • ½ cup + 2 tbsp Sugar
  • 2 large eggs
  • ½ tsp Almond extract (or a few drops of real bitter almond essence, if you can find it!)
  • ½ tsp Vanilla extract
  • cups Almond meal (ground almond flour)
  • 1 good pinch Coarse sea salt
  • ¼ tsp Lavender grains, plus a few for garnish
  • 6 small Apricots, halved & pitted
  • 1 tsp Light brown sugar or raw cane sugar for garnish


  • Heat the oven to 400°F.
  • Whip the butter until light and fluffy. Add the sugar and beat un- til combined. Add the eggs one at a time, beating well after each addition. Add the almond and vanilla extracts; fold in the ground almonds until thoroughly combined. Add a good pinch of coarse sea salt and the lavender grains to the mix. Stir to combine.
  • Line a muffin tin with aluminum-foil cupcake wrappers (paper wrappers will stick). Divide the batter evenly into 12 mini-cakes (a heaping tablespoon of batter for each should do it).
  • Place an apricot half, skin side down, in the center of each mini- cake. Place 1 or 2 lavender grains (resist the urge to add more) on each apricot. Sprinkle the fruit with a pinch of brown sugar.
  • Bake for 20 minutes, until golden brown. Cool on a wire rack. I peel the wrappers off before serving, but you don’t have to, especially if you are taking them on a picnic or otherwise transporting them.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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