Heavenly Cake Baker Submission #9
I baked this financier recipe in mini muffin pans – what an experience! Preparing this batter was aroma therapy. Mmmmm!
First, I toasted the almonds, and while they were in the oven, I browned the butter. The fantastic smells in the kitchen got even better when the almonds were ground in the food processor with powdered sugar. Once they’re very fine, a little flour was worked into the mixture.
Egg whites were mixed until frothy, then the dry, nutty ingredients were mixed in. Next, the browned butter and then the peanut butter.
I put the batter in a big ziplock bag and snipped a corner and used this to pipe my batter into the mini muffin pans. The recipe made 24 mini cupcakes. I baked them at 375 for 12 minutes. I sampled a bit of the batter and the flavor reminded me of a Bit-O-Honey candy, only more sophisticated.
I also sampled a couple of the mini cupcakes. The crust is crisp and the inside is almost creamy; they have a wonderful nutty flavor.
I remember the rave reviews for the lacquer glaze. So, I decided that I would glaze these little gems; after all, chocolate and peanut butter go so well together. I used a serrated knife to level the top because I wanted to serve them upside down.
A friend is cooking us dinner this week because I’m going to help him amend his tax return. I thought I’d take these along for dessert. I know everyone will enjoy them. I will definitely bake the peanut butter ingots again, but next time I’ll skip the glaze. The glaze is so wonderfully, chocolaty that I think it over-powers the delicate cake. Next time, the peanut butter ingots will stand alone.
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. You can too.