DK, whoever you are, you inspired me by your comment on the Bundt pan post to give the teacakes pan one more go around. I used my recipe for financiers, figuring the uber-rich batter (it contains both browned butter and almond meal) would help in the fight against sticking. I also took great pains to properly grease the flour the molds. I melted shortening and painstakingly brushed each of the cavities. Then I sifted cake flour lightly over the mold, inverted it, and tapped out the excess. So far so good. I filled the molds using a piping bag to avoid air pockets, and finally I rapped the pan gently but firmly on the counter to force any errant bubbles to the top.
I overfilled the molds, leaving "feet" on the bottom of each cake that are not obvious on the photo. I did not recall the financiers having that much lift! But I am so very pleased with the results that I want to make more cakes with this adorable mold.
For those with a hankerin' for a buttery, melt-in-your-mouth, nutty cake, here is the recipe:
410g Beurre noisette (browned butter)
450g Egg whites
460g Powdered sugar
40g Invert syrup (see note)
300g Almond flour
150g Cake flour
Note: If you don't have invert syrup, use 510 grams of powdered sugar.
Brown butter and strain. Sift all dry ingredients together. Whisk in invert syrup, half of egg whites and hot browned butter. Add rest of egg whites. Scrape into large pastry bag and secure the end. Let rest for several hours or overnight in the fridge. Pipe into molds and bake at 350 for 10-15 minutes, or until golden brown. Remove from pans and cool on a wire rack.