These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.

Martha Stewart Living, December/January 1998


Recipe Summary

Makes 12


Ingredient Checklist


Instructions Checklist
  • 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.