This week is a classic "1 step ahead but 2 steps behind" for my Heavenly Cake assignment. Yes, I had done my Ingots but my posting was way overdue. Nevertheless, no excuses...here goes...
I had sent my daughter Natasha hunting our city for the ingot shape molds only to return and add the item onto our "not available" list. We have many Wilton stores, what gives? It later occured to me that financiers might be something relatively new to most on this part of the planet. Fortunately, I'd made this sometime before with raspberry conserve in paper cups but it wasn't until now with Rose's lesson in cake history did I know why they were called financiers. So I kinda wanted them in the shape of Ingots?
Whipping up these ingots was simple enough for me, in our ingredient stores you can find almonds whole, in slivers, slices, chopped or ground so I did not have to go by the long process. I started by toasting the ground almond in the oven for 7 minutes. I was also excited about using Beurre Noisette because I know what a wonderful rich and delicious flavour it can produce. I was also eager to explore the prospects of introducing this to the institutional market as door gifts. I was planning, imagining and wrapping them grand in my head. I even spoke to my daughter Mia in Hobart to source for the molds and bring them back in November!
The aroma heightened our hopes, we couldn't wait to dig into them and finally they were done. Only another 5 minutes to cool...
The Ingots are delicious, everyone loved them but maaannnn...to take them out of the shells!!!...was a task.
To conclude, the ingots reminds us of a popular local favourite "Kuih Bahulu". The recipe uses whole eggs instead of just whites, oil and there are no almonds. The texture is much lighter, in and out and Malaysians make them in all kinds of shapes. I prefer the Ingots better mostly because I love almonds, it's light on the outside and much much fuller inside and Beurre Noisette gives it a far more delicious flavour.
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| Gold Ingots sprinkled with Hazelnut Praline |
4 comments:
Hi Jennifer,
Your photos look great. Did you bake these in a silicone mold? Nice job.
:)
ButterYum
Very pretty little financiers. None of the bake shops, cooking stores knew what financiers are either. The hazelnut praline sounds delicious. How did you make it?
Hey Patricia,
I baked them in 1 inch old fashioned pielet/tartlet molds...I've not tried baking in silicone equipment yet :)
Vicki, nuts don't keep long with our weather here in Malaysia so pralines is the solution for me where I use them to sprinkle on cakes for decor and added taste.
Just 1 cup toasted nuts and caramel (2/3 cup sugar + 1/2 cup water - caramelize then pour over nuts and allow to harden) grind in a food processor!
Shucks, not sure how it came out anonymous...its Jen
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