Apricot Tea Cakes

Directions

1. Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3- by 1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl, set aside.
2. In a small saucepan, combine lowfat milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring constantly.
3. Slowly pour the warm-lowfat milk mix over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a hot place 30 min. Add in the orange juice.
4. Place the apricot halves on paper towels, and let drain. One at a time, add in the egg yolks to the cornmeal mix, stirring after each addition. Stir in the extra virgin olive oil.
5. In a medium bowl, beat egg whites till stiff and shiny. Fold into cornmeal mix.
6. Center one apricot half, cut-side up, in each cake ring. Pour 1/2 c. batter into each ring. Bake 5 min, and remove from oven. Reduce heat to 325 degrees. Place another apricot, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake till tops are golden, about 25 min.
7. Transfer baking sheet to a wire rack; let cold 5 min. Remove rings, and cold completely. Drizzle cakes with honey; serve.
8. Makes 12.
9. Cuisine: "Mexican"