Yields 1/2 sheet tray
- 340g Brown Butter, melted but not hot
- 320g Egg Whites
- 510g Demerara Sugar
- 170g Almond Flour
- 80g Cornstarch
- 12g Salt
- 150g Grits, cooked and seasoned
- As needed Peach Jam
Mix sugar, almond flour, cornstarch, and salt. In a separate container, mix butter and grits. In a mixer fitted with a whisk, whip the egg whites to stiff peaks. Slowly fold in the dry ingredients to the egg whites. Once fully combined, fully fold in the butter and grit mixture. Allow the batter to rest for at least 8 hours, but preferably overnight. Once the batter has rested. prepare a ½ sheet tray with parchment and spread the batter evenly in the pan. Top with peach jam (about ¾ of a qt). Bake in a 325F degree oven for 30-35 minutes.
*Note: Cake will still be gooey in the center but form a crust on the outside.
Recipe courtesy of pastry chef Rachel Rathgeb of Husk Nashville