Toasted Yogurt and Cardamom Cakes with Roasted Apricots and Pumpkin Seed Praline
An original dessert of tender little cakes made with toasted yogurt and cardamom, served with roasted apricots and a crunchy pumpkin seed praline. It combines deep dairy notes, juicy fruit, and an elegant crisp contrast.
Ingredients
- 220 g plain Greek yogurt (for tostar and enfriar)
- 90 g unsalted butter (derretida; divided)
- 140 g granulated sugar (divided)
- 2 units eggs (at room temperature)
- 140 g all-purpose flour (tamizada)
- 6 g baking powder
- 2 g fine salt
- 2 g ground cardamom
- 5 ml vanilla extract
- 360 g apricots (partidos a the mitad and boneless)
- 30 ml honey
- 15 ml lemon juice
- 60 g pumpkin seeds
- 15 ml water (for the praliné)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 375°F / 190°C. Lightly grease a 6-cake mold or muffin pan with 1 tablespoon of the melted butter.
- 2
2. Spread the plain Greek yogurt onto a small baking tray or ovenproof dish and bake for 12 minutes at 375°F / 190°C, until it loses some moisture and turns lightly ivory in color. Let it cool for 10 minutes.
- 3
3. Meanwhile, place the apricots cut side up in a baking dish. Toss them with the honey, lemon juice, and 1 tablespoon of the sugar. Roast for 15 minutes at 375°F / 190°C, until tender but still holding their shape. Set aside.
- 4
4. For the praline, place the pumpkin seeds in a dry skillet over medium heat and toast for 2 to 3 minutes, stirring, until nutty and fragrant. Remove them from the pan.
- 5
5. In the same skillet, add 50 g of the sugar and the water. Cook over medium heat without stirring until you get a golden caramel. Quickly add the toasted pumpkin seeds, stir, and pour onto parchment paper or a lightly buttered surface. Let cool completely, then chop into small pieces.
- 6
6. Lower the oven temperature to 350°F / 175°C.
- 7
7. In a bowl, whisk the eggs with the remaining sugar until the mixture looks paler and slightly foamy. Add the cooled toasted yogurt, the remaining melted butter, and the vanilla extract.
- 8
8. Add the all-purpose flour, baking powder, fine salt, and ground cardamom. Mix just until combined; do not overmix.
- 9
9. Divide the batter among the prepared mold, filling each cavity about two-thirds full. Bake for 16 to 18 minutes at 350°F / 175°C, until the cakes are golden and a toothpick inserted in the center comes out clean.
- 10
10. Let the cakes rest in the pan for 5 minutes, then unmold them.
- 11
11. Serve each warm cake with roasted apricots and finish with the pumpkin seed praline on top or on the side for crunch.
Chef tips
For deeper flavor, spread the yogurt in a thin layer so it concentrates more as it toasts. The apricots should be soft but not collapsing, so they contrast nicely with the cakes.
Substitutions
You can replace the apricots with firm peaches or plums. Cardamom can be swapped for a smaller amount of cinnamon. Pumpkin seeds may be replaced with sunflower seeds for a similar praline without tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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