Apricot Tea Cakes
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
- Yield: Makes 12
Source: Martha Stewart Living, December/January 1998
- Unsalted butter, for cake rings
- All-purpose flour, for cake rings
- 1 3/4 cups yellow cornmeal
- 1 cup milk
- 1 cup sugar
- 1/4 teaspoon salt
- Grated zest and juice of 1 orange
- 24 apricot halves in syrup (two 8 1/2-ounce cans)
- 4 large eggs, separated
- 3 tablespoons olive oil
- 12 whole unblanched almonds
- 1/2 cup honey
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.