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Pecan-cornmeal Butter Cakes Recipe

Ingredients

How to make it

  • 1. In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes. Strain and set aside.
  • 2. In a food processor, rapidly pulse pecans, confectioners’ sugar and 1/4 cup granulated sugar until finely ground.
  • 3. Sift flour and baking powder together. Mix in cornmeal and salt. Mix in pecan-sugar mixture.
  • 4. Whisk egg whites and vanilla together just to combine and whisk into dry ingredients. Whisk in melted butter. Refrigerate batter at least three hours or overnight.
  • 5. Heat oven to 325 degrees. Thickly butter 10 four-inch tartlet pans or a muffin-top tin. Dust well with cornmeal. Fill each a little more than halfway. If you have extra batter, make a second batch.
  • 6. Bake until golden, 18 to 20 minutes. Cool 5 to 10 minutes in pans, then immediately turn out on a rack. Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.
  • Yield: 8 to 12 small cakes.

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The Cook

choclytcandy Dallas, Dallas

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