Financiers, little French cakes made with ground nuts, sugar and a lot of browned butter, were chosen for our second project from Baking Chez Moi this month. This recipe strayed from the traditional by using pecans instead of almonds, and toasted ones at that, and including cornmeal.
The result was a moist cake with crisp and chewy edges, rich in pecan flavour and with a little added crunch from the cornmeal. They went over very well.
Visit here to see what everyone else baked.