Warm Olive Oil, Saffron and Pear Cakes with Light Yogurt Cream and Crunchy Almond
An original and elegant dessert: moist mini olive oil cakes scented with saffron and vanilla, served warm with sautéed pear, light yogurt cream, and a crunchy toasted almond finish. It balances floral, fruity, and creamy notes in a refined yet approachable presentation.
Ingredients
- 0.25 g saffron threads (for infusionar)
- 45 ml whole milk (tibia)
- 140 g all-purpose flour (tamizada)
- 6 g baking powder
- 1 g fine salt
- 2 unit eggs (at room temperature)
- 100 g sugar
- 80 ml light olive oil
- 5 ml vanilla extract
- 2 unit firm pear (peladas and cut diced small)
- 20 g butter
- 30 g honey
- 15 ml lemon juice
- 180 g plain Greek yogurt
- 20 g powdered sugar
- 40 g sliced almonds
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
Preheat the oven to 180 °C / 350 °F. Lightly grease a 6-cavity mini cake pan or a muffin pan and set aside.
- 2
Place the saffron threads in the warm milk and let them steep for 5 minutes to release their color and aroma.
- 3
In a bowl, whisk together the all-purpose flour, baking powder, and fine salt.
- 4
In a separate bowl, beat the eggs with the sugar for 2 to 3 minutes until the mixture looks lighter in color. Add the light olive oil, vanilla extract, and saffron-infused milk.
- 5
Add the dry ingredients to the wet mixture and stir just until combined, without overmixing.
- 6
Divide the batter among the prepared pan, filling each cavity about 2/3 full. Bake for 18 to 22 minutes at 180 °C / 350 °F, or until a toothpick inserted in the center comes out clean.
- 7
While the cakes bake, melt the butter in a skillet over medium heat. Add the diced pear and cook for 2 minutes. Stir in the honey and lemon juice, and cook 3 to 4 minutes more until the pear is tender but not falling apart and the glaze looks shiny.
- 8
Toast the sliced almonds in a dry skillet over low heat for 2 to 3 minutes, stirring often, until golden and crunchy. Remove and let cool.
- 9
In a small bowl, mix the plain Greek yogurt with the powdered sugar until smooth and creamy.
- 10
Let the cakes rest for 5 minutes after baking. Unmold and serve warm with a spoonful of yogurt cream, the sautéed pear on top, and the toasted almonds for crunch.
Chef tips
For deeper flavor, steep the saffron in the milk for 10 minutes. Do not overcook the pear: it should hold its shape to contrast with the soft cakes.
Substitutions
You can substitute the pear with a firm apple. The almonds can be replaced with pistachios for a different crunchy note. Greek yogurt may be replaced with thick plain yogurt.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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