Gold Ingots

Receiving this book on the Chinese New Year Eve gave me enough time to drool over it during the long holiday. I’m so overwhelmed by the recipes, information and also the beautiful pictures. Furthermore, the recipes seem to be doable, it’s those basic cake with a variation and not like those that look really nice, sugar loaded, buying loads of ingredients and probably take a day to prepare? I love that each recipes comes in both volume and weight which will make it much easier to halve the recipe. The only complaint I have is the book is really too heavy at 512 pages and weigh 1.8kg so it’s quite impossible to hold up and read.

The first recipe I try is Gold Ingots or Financiers Classiques which I thought it’s just right for this festive season. And like many others,  I’ve plenty of egg whites left after all the baking. These are unique that they contain butter in 2 different melted forms, browned and clarified butter (beurre noisette) and whole melted butter.

According to Rose’s book, Drew Shotts of Garrison Confections in Rhode Island promised her the most melt-in-the-mouth financiers and indeed they are!

I halved the recipe and made just 8 of them. I find them a little short and should have filled the mould 2/3 full instead fo 1/2 as advised in the book.

This is posted under Rose’s baby cakes section. And I do think it’s a good idea to bake them small as they are packed with rich buttery flavour and a little almond tinge on the cake texture.

Ingredients :
66gms sliced almond, preferably unblanched (I used ground almonds)
156g unsalted butter (separate into 2 parts of 85g and 71g)
150g superfine sugar (which I used caster sugar and I reduce down to 120g)
50g pastry flour or Wondra flour  (I used cake flour)
3/4 tsp baking powder
120g egg whites
1/4 tsp vanilla extract

Preparation :
– You need financier mold, preferably silicone, 3 x 1 x 1 1/4 inches high, coated with baking spray with flour.
– Preheat oven to 190 degrees.

1.  Toast the almonds – Spread almonds evenly on baking sheet and bake for 7 mins or until pale golden. Cool completely.
2. Beurre Noisette – In a small heavy saucepan, heat 85gm of the butter over low heat until melted. Continue cooking, stirring constantly to prevent burning until the milk solids turn deep brown. Immediately pour the butter through the strainer to a heatproof measure. Measure 50gm and set in warm spot.
3. Melt the remaining butter – melt the remaining 71g over low heat and set it in a warm spot.
4. Grind the almonds – in a food processor, process the toasted almonds and sugar until very fine.
5. Make the batter – Using the stand mixer flat beater, mix the almond mixture, flour and baking powder on low speed for 30 seconds. Add the egg whites and beat on medium speed for 30 seconds, or until well mixed. Add vanilla and beat well. On low speed, drizzle in the hot beurre noisette and then the hot melted butter. It should take about 5 mins to complete the process, give the mixture a chance to emulsify completely into a smooth golden cream.
6. Fill the molds – Fill the moulds half full.
7. Bake the financiers for 18 to 20 mins at 190 degrees until golden brown or the financiers spring back when pressed lightly in the corner.

Reciped adapted from Rose Levy Beranbaum – Rose’s Heavenly Cakes
For details and more tips, please refer to the book!
Updates : I receive some emails asking how to buy the book, I could help to order the book, please drop me an email at


About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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15 Responses to Gold Ingots

  1. Alison says:

    Looks beautiful and delicious! I’ve been eyeing this book for a long time and I’m even more tempted to get it now!

    • Elyn says:

      Hi Alison, I’ve been eyeing on the book for a while before getting it too! Paid around S$47 as I order it online comparing to buying it off local bookshelf for S$70.

  2. Irene Low says:

    Hi Elyn

    Nice bakes…looks easy to make too.

    Could I clarify step 2, is the milk solids referring to the butter?

    If ground almonds are used, I suppose step 1 is not required?


    • Elyn says:

      Hi Irene, yes .. it refers to the butter. And if you’re using ground almond, you could skip that. Actually the original recipe is much more detail 🙂

  3. cookie says:

    Temptation! Both the cake and the book!

    I wanted the book so much but the more sensible side of me reminds that I had Rose’s previous “The Cake Bible” and yet to bake anything from there!!!


    • Elyn says:

      Hi! I think most of us have the same problem on buying but not baking from the book so I tell myself I must choose from books and bake. It’s a beautiful book!

  4. Pei-Lin says:

    Oh, your financiers look good! I make mine in mini muffin tins. Where did you get your financier molds in Singapore?

    Thanks for sharing!

  5. This book is just beautiful isn’t it? It has been my bedtime reading for months now but I haven’t got round to making anything from it.

    Your financiers look perfect and so incredibly light!

  6. Anon says:

    This is a great book, I’ve made several recipes from it and so far all good. Responding to your Twitter question: I think Rose’s recipes are not usually published unless they are already in the public domain (e.g. her website or online magazines). Not sure if it’s due to copyright issues but it’s nice not to publish recipes so people will buy the book and encourage the author to continue writing!

    • Elyn says:

      Hi Anon, there are actually 2 school of thots on this. On one hand, I agree with you that since the recipes is so readily available then people will not buy the book and some pple do feel that I’ve paid so much for the book then I wont want to share it but on the other hand, not everyone is ready to buy each available book and that should not deprive them of trying out the recipes too. I thought that by sharing a few recipes of the book and people who tried and got success, may be more convincing for them to buy the book 🙂 Probably I should add a footnote that there are many more tips in the book that is not shared here 😛

  7. delia says:

    Hi Elyn,
    Happy CNY to u and ur family. I just love your gold ingots. Should try to make them when i got the time. The book cover looks beautiful. I wonder if i can get the book here.

  8. Mui Mui says:

    Hi Eyln,

    Happy Lunar New Year!

    I actually appreciated very much your sharing of recipes (from books) you’ve tested. It helps to give me the assurance that the recipes in the book are good and that I can buy it without hesitation. I’ve bought, for e.g. the ‘Stir n Bake’ book after seeing your apple cake post. From then, I’ve made quite a few cakes using the book’s recipes. So, do continue with your approach. I support it.

    Mui Mui

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