Author Topic: Pennsylvania Dutch Hickory Nut Corn Cake (Hickerniss - Welschkannkuche)  (Read 63 times)

Olga Drozd

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Pennsylvania Dutch Hickory Nut Corn Cake (Hickerniss - Welschkannkuche)

Hickory trees can grow to 60 feet or more and are closely related to pecans and walnuts. Hickory nuts look like small walnuts. The sweet, divided and folded nutmeat is surrounded by a hard, rough shell which is in turn encased in a 1/4-inch thick husk. Substitute for Hickory nuts: If you don't have hickory nuts you can substitute equal amounts of Pecans OR Black or English Walnuts.

3 cups stone ground organic white cornmeal (375 g)
1 1/2 cups all purpose flour (185 g)
1 1/2 Tablespoons baking powder
1 1/2 teaspoons sea salt
3/4 cup granulated sugar (185 g)

3 large eggs
2 cups whole milk (500 mL)
1/4 cup unsalted butter, melted (60 mL)
1 1/2 Tablespoons vanilla extract (22 mL)
1 cup finely chopped hickory nuts (125 g)

TOPPING:

1/2 cup whole or partly broken hickory nuts (50 g)
2 Tablespoons granulated sugar (30 g)

Preheat the oven to 400 degrees F. (205C). 

Sift together the cornmeal, flour, baking powder, salt, and sugar 3 times. Beat the eggs until lemon colored and combine with the milk, melted butter, and vanilla.  Gently sift the cornmeal mixture, a little at a time, into the liquid ingredients to form a batter and then fold in the chopped nuts.  Pour the batter into a greased baking pan measuring approximately 9 by 12 inches (23 by 30 cm).  Scatter the whole or partly broken nuts over the batter and, with the back of a spoon, gently press them into it.  Bake for 35 minutes or until set in the center.  As soon as the cake comes from the oven, scatter the sugar over the top and cool on a rack.  Serve at room temperature.  Yield: 10 to 15 servings.
« Last Edit: November 11, 2017, 11:08:41 AM by Olga Drozd »