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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Chilling the pan before adding the batter and baking it helps prevent sticking.

Reviews (1)

15 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
03/09/2013
Just made this and turned out exactly like picture. Will use this as a fast dessert as it was so easy. The cake is so moist and tight crumb. Would be perfect with fresh fruit. I did turn it down from 450 to 350 after 10 minutes, cooked 7 more...turned off oven and let set 7 more. I always try to under cook a cake on first time to get to know recipes. If it's overcooked, you just wasted time & money. All ovens are different. Super Yummy!!