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.

Cornmeal Honey Flourless Cake with Walnuts

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup walnuts, finely chopped
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup plus 6 tablespoons butter, unsalted
• 1/4 cup honey
• 3/4 cup plus 2 tablespoons sugar
• 3 egg whites
• 10 walnut halves

Procedure

1. Preheat oven to 350 degrees F. Butter a 9” springform pan. Wrap outside of pan with foil.
2. Mix cornmeal, walnuts, baking powder and salt in bowl. Beat butter until light in separate bowl. Gradually beat in honey, then 3/4 cup 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 tablespoons 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.
3. 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.

Notes

 

Content by Renee Shelton. Recipe adapted from a clipping from Bon Appetit magazine, no date noted. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.