Steps:
- Preheat oven to 350 degrees F. Butter 9 inch diameter springform pan. Wrap outside of pan with foil. Mix cornmeal, chopped walnuts, baking powder & salt in small bowl. Beat butter in large bowl until light & fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff). Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 tablespoons sugar & beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly. Bake until cake is deep golden on top, pulls away from sides of pan & tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover & let stand at room temperature.) Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges & serve.
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