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.
Chilling the pan before adding the batter and baking it helps prevent sticking.
5 star values: 7
4 star values: 3
3 star values: 2
2 star values: 3
1 star values: 0
Martha Stewart Member
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!!