No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tips for Making Almond-Orange Financiers

Martha Stewart Living, March 2003

Rich and buttery, this French cake is named for its resemblance to a banker's bar of gold. We've added flecks of orange zest to punctuate the classic almond-flavored batter and baked it in a tart pan, rather than in the traditional individual molds. Sliced and topped with strands of candied orange peel and a dusting of confectioners' sugar, these bars make a gilt-edged accompaniment to a pot of hot tea. For the recipe, see Almond-Orange Financier.

Some Helpful Hints
1. Chilling the pan before adding the batter and baking it helps prevent sticking. We used a fluted rectangular tart pan and sliced the cake into bars to serve.

2. Toast the almonds on a rimmed baking sheet at 350 degrees for 7 to 8 minutes, until fragrant; they will infuse the cake with a rich, nutty flavor.

3. Use a zester, as shown here, to create strands for the candied garnish; the small holes of a box grater produce a finer zest for mixing into the cake batter.

Comments (0)