APRICOT TEA CAKES
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3-by-1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl; set aside.
- In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring.
- Slowly pour the hot milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice.
- Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil.
- In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture.
- Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot half, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes.
- Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve.
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