Packages of hominy grits always seem too large. So, having heard that some cakes are made with polenta, I tried something similar with grits. My recipe resulted a moist yet pleasantly crunchy cake, with a thin sugary crust and pine nuts to add to the crunchiness.
Adapted from two recipes, Orange Cornmeal Cake at Simply Recipes, and le Gâteau Piège at Chocolate & Zucchini.
Ingredients
- 7 ounces whole wheat pastry flour
- 3 ounces (about 1/2 cup) quick hominy grits
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup melted unsalted butter
- 1/3 cup extra virgin olive oil
- grated zest of 1 large or 2 medium oranges (about 1 to 2 tablespoons)
- 2 eggs
- 7/8 cup sugar, containing 3 tablespoons vanilla sugar, plus 2 to 3 tablespoons for sprinkling
- 1/2 cup orange juice
- 1/3 cup yogurt
- 1/4 cup pine nuts
Method
- Preheat oven to 350ºF degrees; I used the convection baking setting.
- Butter and coat with sugar a 9-inch round springform pan, or a 7-inch square pan with parchment sling.
- Sift the flour, grits, salt, and baking powder into a bowl and set aside.
- Melt the butter, and mix with the olive oil and orange zest; also set aside.
- Using the whisk attachment for the mixer, whip the eggs and 7/8 cup plus 3 tablespoons of sugars until foamy and pale, about 5 to 7 minutes.
- Fold into the egg mixture the flour followed by the yogurt, orange juice, then butter mixture.
- Pour batter into prepared pan, then sprinkle with pine nuts and the 2 to 3 tablespoons sugar.
- Bake for 35 to 45 minutes; done when sides pull away and a knife comes out clean.
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