CORNMEAL CAKE WITH HONEY AND WALNUTS

CORNMEAL CAKE WITH HONEY AND WALNUTS image

Yield 8 - 10 servings

Number Of Ingredients 9

1 1/2 cups yellow cornmeal
1/2 cups finely chopped walnuts
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup + 6 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1/4 cup honey
3/4 cup + 2 tablspoons sugar
3 large egg whites
10 walnut halves

Steps:

Preheat oven to 350 degrees F. Butter 9 inch diameter springform pan. Wrap outside of pan with foil. Mix cornmeal, chopped walnuts, baking powder & salt in small bowl. Beat butter in large bowl until light & fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff). Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 tablespoons sugar & beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly. Bake until cake is deep golden on top, pulls away from sides of pan & tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover & let stand at room temperature.) Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges & serve.