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Cakes, Tortes


Cornmeal Honey Flourless Cake with Walnuts
There is no flour in this cake, only cornmeal. The result is a cake that is dense but moist. Don't worry if you notice it falling in the center as it cools; it's meant to do that. Baking this cake in a springform, or a pan with removable sides, makes it easy to remove without damaging the cake.

1 1/2 c yellow cornmeal

1/2 c plus 6 T butter, unsalted

1/2 c walnuts, finely chopped

1/4 c honey

2 1/2 t baking powder

3/4 c plus 2 T sugar

1/2 t salt

3 egg whites

 

10 walnut halves


Preheat oven to 350°F. Butter a 9” springform pan. Wrap outside of pan with foil.

Mix cornmeal, walnuts, baking powder and salt in bowl. Beat butter until light in separate bowl. Gradually beat in honey, then 3/4 c of the sugar. Stir in the cornmeal mixture; this will be stiff. Beat whites in medium bowl to soft peaks. Gradually add in remaining 2 T sugar and continue beating until stiff peaks form, but not dry. Fold whites into batter in three additions. Transfer batter into pan. Evenly space walnut halves on top of batter. Bake until cake is deep golden, and tester comes clean, about 45 minutes. Cool cake in pan on cooling rack. Cake will fall in center as it cools. Run knife around pan sides to loosen and remove pan sides. Cut in wedges and serve.

 

 

 

 


 

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