Financiers are little sponge-like cakes usually baked in rectangular shapes, like a bars of gold. The predominate ingredients are ground almonds and browned butter. YUM! The only thing better than a financier may be financier batter. For the free choice this week, I’m doing two financiers. the basic one and a chocolate version with caramelized cocoa nibs. Yes, I brought cocoa nibs to Poland with me.
The Gold Ingots are the same batter that we used recently for the Plum Round Ingots. The almonds are roasted before processing, mixed with the browned butter, the taste is toasty, but even though I weighed the egg whites the cakes were a little eggier than I would have liked.
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| caramelized cocoa nibs |
The chocolate version was an interesting change. The first step is to caramelize cocoa nibs by cooking them with a little sugar and then a little butter glaze. They’re really tasty prepared this way. I can see popping a few to take care of a chocolate craving. I imagine they would also be a nice crunchy topping on ice cream. The nibs go in the batter and a few piece are sprinkled on top. The cocoa added in this recipe seemed to take care of my issue with the eggs. This may be my favorite financier.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted to join in.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Monica
Have you gotten tot he peanut butter one’s yet? because those are the best one out of the book… I have yet to try the chocolate ones…
Vicki
I’ve become quite fond of financiers!
evil cake lady
i’m looking forward to the chocolate ones! i have cocoa nibs i brought back from mexico so our ingots will have that import thing in common 🙂
dilly dalley Melissa
Your financiers look lovely. And I think I learnt something from your post that might explain why my plum ingots a couple of weeks back were a bit of a rubbery consistency…too much egg maybe. I’ll bear that in mind for next time. Cocoa nibs…hmm..not sure I’ve seen them in my local shops, good idea to put them in your luggage (clothes and essential food items travel well).
series drama
Chocolate cake to pretend to enjoy leisure.