Reich und buttrig, dieser französische Kuchen wird für seine Ähnlichkeit mit einer Goldbarre eines Bankiers genannt. Wir haben Orangenschalen hinzugefügt, um den klassischen Teig mit Mandelgeschmack zu unterstreichen und ihn in einer scharfen Pfanne zu backen, anstatt in den traditionellen individuellen Formen.
Quelle: Martha Stewart Living, März 2003
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Richtungen
Kochs Notizen
Die Pfanne vor dem Hinzufügen des Teigs kühlen und backen, um ein Festkleben zu verhindern.
This recipe for the French cake called “Financier” is rich and buttery, and is named for its resemblance to a bankers gold bar. The addition of orange zest enhances the classic almond-flavored batter, and it is baked in a sharp pan instead of the traditional individual molds. The recipe is from Martha Stewart Living, March 2003, and serves 6. To make it, you will need melted unsalted butter, lightly toasted almonds, powdered sugar, all-purpose flour, salt, orange zest, and beaten egg whites. The batter is poured into a buttered tart pan and baked until golden brown. It is then topped with candied orange peel and dusted with powdered sugar. Enjoy!
26.04.2023 @ 23:54
This recipe for the French cake called “Financier” is rich and buttery, and is named for its resemblance to a bankers gold bar. The addition of orange zest enhances the classic almond-flavored batter, and it is baked in a sharp pan instead of the traditional individual molds. The recipe is from Martha Stewart Living, March 2003, and serves 6. To make it, you will need melted unsalted butter, lightly toasted almonds, powdered sugar, all-purpose flour, salt, orange zest, and beaten egg whites. The batter is poured into a buttered tart pan and baked until golden brown. It is then topped with candied orange peel and dusted with powdered sugar. Enjoy!