I love Patricia Wells recipe and I make them in muffin tins, since I don't have molds. Has anyone tried to make, essentially, one giant financier, in an 8" cake pan? I think this would be so good as a sliced cake with berries but I'm wondering if there is a pitfall I'm overlooking, in adapting a recipe for smaller pastries into one for a bigger cake. Experiment is the obvious answer, but I need to bring a cake to work in a couple days and I don't have time to experiment (and, other people will be eating this). Thoughts?
Or if anyone has a cake recipe that uses ground almonds (not almond paste, which I don't care for), let me know.