This week’s selection from Rose’s Heavenly Cakes brings out the financier pan again. Given that I don’t have one of those, I use my trusty Wilton silicone brownie pan.
The recipe couldn’t be simpler, and since I refuse to spend longer typing it up than I did making it, here you go.
As mentioned in the recipe, the batter curdled when mixing in the last of the egg white mixture, but it baked out to a tender even crumb in the end. These are full of little vanilla seeds, and full of vanilla and buttery flavours. I enjoyed them, though I think I’d prefer them with frosting. What’s cake without frosting? 🙂