Corn Pie with Caramel Walnut Topping

Ingredients:

Corn pie

• 3/4 cup (165 g) unsalted butter, room temperature, plus extra for greasing the pan
• 1 cup all-purpose flour + extra for dusting the pan
• 0.5 cups yellow corn flour
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/4 cup orange zest (from 2 large oranges)
• 3/4 cup dried cranberries, cut into 0.5 cm pieces
• 1 and 1/4 cups sugar
• 0.5 tsp vanilla extract
• 4 large egg yolks
• 2 large eggs
• Additionally: a 22 cm diameter cake pan.

Caramel sauce with walnuts

• 2 cups heavy cream 33%
• 1 cup firmly packed dark brown sugar
• 1/4 cup (55 g) unsalted butter, room temperature
• 0.5 cups chopped toasted walnuts
• 3/4 teaspoon fine sea salt, optional

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (22 cm) round cake pan.
2. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and orange zest. Set aside 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stir in the vanilla extract. Add the egg yolks and whole eggs, one at a time. Gradually whisk in the flour mixture and mix until smooth. Using a spatula, gently fold in the cranberries.
4. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until the cake is golden brown and a tester inserted into the center comes out clean, about 40 minutes. Let the cake cool for 20 minutes.
5. Remove the pie from the pan and transfer it to a wire rack to cool completely. Cut into wedges, arrange on a serving platter, and drizzle each slice with the walnut caramel sauce. The pie can be baked up to 1 day ahead. Store in a tightly sealed plastic container.
   
   

   Caramel sauce with walnuts

   
   Yield: 2 tbsp.
   
   In a medium saucepan, combine the cream, brown sugar, and butter. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until thickened, about 25–30 minutes. Stir in walnuts and sea salt, if using. Let the mixture cool to room temperature before serving.