Honey Cornmeal Cake W Walnuts Scoiattolo Carcoforo Italy Recipes

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

Ingredients

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

Ingredients

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

CORNMEAL CAKE WITH HONEY AND WALNUTS

CORNMEAL CAKE WITH HONEY AND WALNUTS image

Categories Cake Dessert

Yield 8 - 10 servings

Number Of Ingredients 9

Ingredients

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.

WALNUT HONEY CAKE

Walnut Honey Cake image

The honey glaze ensures that this cake is extra-moist.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 9

Ingredients

3 ounces walnut halves (about 3/4 cup)
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger

Steps:

Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

Nutrition Facts : Calories 278 g, Cholesterol 58 g, Fat 8 g, Fiber 1 g, Protein 5 g, Sodium 178 g

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