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| Financier Style Vanilla Bean Pound Cakes from Rose's Heavenly Cakes - ButterYum |
Moist and addictive, these little two-bite pound cakes are delicious and very easy to put together, but there were a couple of things about the recipe that puzzled me. First, the recipe calls for 3/8 teaspoon of baking powder - such an odd amount. Second, the recipe is scaled to make 10 financiers, but the financier mold only makes 9 cakes. Rather than throw the extra batter away, I divided the batter into 9 portions instead of 10, which caused the little cakes to dome up a bit above the top of the mold, so I cut the domed tops off and turned the little cakes upside down. Overall, we liked the flavor and texture, and really appreciated the moistness compared to last weeks slightly dry chocolate velvet fudge cake.
Most of the recipes featured by The Heavenly Cake Bakers are not shared online, but they can be found in the book Rose's Heavenly Cakes by Rose Levy Beranbaum.
PS - I tried to post a photo of the silicone financier pan, but I couldn't get it to post right side up. You can see it on this Baby Chocolate Oblivions post if you're interested.
Posts
Ummmm, they look so yummy!...Christine
ReplyDeleteDearest Patricia,
ReplyDeleteGuess you did a better job in figuring out true measurements. That is sometimes quite a puzzle for figuring out what really is correct. Are these typos or what?
These look great by the way and I like that sizing. Great presentation.
Lots of love,
Mariette's Back to Basics
Love how you stacked them up all nice and gold like! I scratched my head on the 3/8 teaspoon measurement as well.. I think it may have been a typo... but, who knows!
ReplyDeleteI thought the same thing about the measurements. The only thing I can think of is that Rose tests her recipes using weights. Who knows?!?
ReplyDeleteGreat photo.
I guess that the big question is, would you make them again? Did you use the silicon pan?
ReplyDeleteThey are very pretty stacked.
Financier? This is new to me! Must get a pan now!
ReplyDeleteHi DarM456 - These are are very moist and tasty, so yes, I would make them again. And yes, I used a silicone financier pan. I tired to get add a photo, but I can't get it to post right side up (it keeps posting sideways).
ReplyDeleteThey do look beautifully tasty! I think I need another new pan ;) I finally broke down and bought a Madeleine pan last week.
ReplyDeleteWell, they certainly look good. I wondered what type of pan they were baked in, one I obviously don't own.
ReplyDeleteOh wow these look really delish!
ReplyDeleteVery creative! Great photo!
ReplyDeleteVery nice and gooooood...hugs, Flavia
ReplyDeleteThese are beautiful little gems! We LOVE pound cake. And what darling gifts these would make.
ReplyDeleteYUMMY!
Send some my way!
Yvonne
Oohhh...don't these look lovely. Gotta break out the financier mold I brought back from Paris and give these a whirl. I think my mold is a little more shallow than yours, so I'll have to watch the cooking time. I'll let you know how it goes. - S
ReplyDeletewhere i find your recipes? please...
ReplyDeleteI love them. but I have been searching for the recipe of those. It has been pretty hard to find anything.
ReplyDelete