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.
- Servings: 6
Photography: Charles Schiller
Source: Martha Stewart Living, March 2003
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
- 1 cup almonds, lightly toasted (4 1/2 ounces)
- 1 2/3 cups confectioners' sugar, plus more for dusting
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Finely grated zest of 1 orange
- 6 large egg whites, lightly beaten
- Candied Orange Peel for garnish
Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.
Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners' sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.
Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners' sugar.