Recipe from Smitten Kitchen.
- 9 tbsp (1 stick and 1 tbsp) unsalted butter, plus extra for pans
- 1/2 cup pecans
- 1 cup confectioners’ sugar
- 2 tbsp granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp baking powder
- 7 tbsp white or yellow cornmeal
- 1/4 tsp kosher salt
- 4 egg whites
- 1 tsp vanilla extract
Toast the pecans either in a dry pan until brown, or in the oven at 350°F for 10 to 13 minutes or until brown. Let cool.
In a small pan, melt the butter until it browns and smells nutty (about 6 to 8 minutes). Scrape the bottom of the pan every minute or two to ensure even browning. Strain and set aside to cool.
In a food processor, pulse pecans, confectioners’ and granulated sugars until finely ground. Separately, whisk together flour, baking powder, cornmeal and salt in a large bowl. Then add pecan-sugar mixture to this.
In a small bowl, whisk the egg whites and vanilla just to combine. Whisk this and the browned butter into the dry ingredients. Cover the batter with plastic wrap and refrigerate for at least three hours or overnight. (Make sure your batter is at room temperature before you cover.)
Heat oven to 325°F. Thickly butter the sides of a 9-inch round fluted tart pan or springform. Line the bottom with a circle of parchment paper. Pour in the mixture and smooth the top.
Bake about 25 minutes until cake is golden and a tester comes out clean. Cool in pan for 10 to 15 minutes.