or maybe we should call them gold squares, since that’s the shape of pan that I happened to have to bake these in. This week’s “heavenly cakes” selection is the gold ingots, also known as financiers classiques. I’ll admit to the same hesitation about this choice as many of the other bakers, since the peanut butter ingots weren’t my favourite, but they weren’t bad, so since this is on the quick and easy list, let’s bake!
eatsndrinks.ca 