Honey Cornmeal Cake W Walnuts Scoiattolo Carcoforo Italy Recipes

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HONEY CORNMEAL CAKE W/ WALNUTS-SCOIATTOLO, CARCOFORO, ITALY



Honey Cornmeal Cake W/ Walnuts-Scoiattolo, Carcoforo, Italy image

Cornmeal replace flour in this dense, moist cake. The center falls a bit as it cooks. From Lo Scoiattolo Restaurant in the small town of Carcoforo, Italy.

Provided by swissms

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°F Butter 9-inch diameter springform pan. Wrap outside of pan with foil.
  • Mix cornmeal, chopped walnuts, baking powder and salt in small bowl.
  • Beat butter in large bowl until light and 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 T sugar and 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 and 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 adn let stand at room temperature.).
  • Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges and serve.

Nutrition Facts : Calories 449.5, Fat 27.4, SaturatedFat 13.5, Cholesterol 53.4, Sodium 290.7, Carbohydrate 50, Fiber 2.4, Sugar 31.1, Protein 5

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE



Paula Deen's Cornmeal Cake With Honey Glaze image

Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 45m

Yield 1 9 inch pan, 9 serving(s)

Number Of Ingredients 13

1 cup yellow cornmeal, divided
2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk

Steps:

  • Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3

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