Warm buckwheat cakes with burnt vanilla cream and thyme apricots
An original dessert of tender mini buckwheat-butter cakes served warm with a silky lightly caramelized vanilla cream and honey-thyme apricots. It balances toasted, fruity, and herbal notes in an elegant yet homey presentation.
Ingredients
- 6 medianos 480 g fresh apricots (cut en mitades and boneless)
- 45 ml honey (for the fruta)
- 115 g unsalted butter (divided; 75 g for the bizcochitos and 40 g for the cream and the pan)
- 2 g fresh thyme (solo the hojitas)
- 110 g granulated sugar (divided entre bizcochitos and cream)
- 90 g buckwheat flour (tamizada)
- 60 g all-purpose flour (tamizada)
- 6 g baking powder
- 1 g fine salt
- 2 grandes 100 g eggs (at room temperature)
- 120 ml whole milk (at room temperature)
- 10 ml vanilla extract (divided)
- 180 ml heavy cream (for the cream quemada)
- 1 18 g egg yolk (for espesar the cream)
- 12 g brown sugar (for caramelizar lightly the cream)
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 180 °C / 350 °F. Lightly grease a 6-cup muffin pan or 6 individual rings with a little of the butter.
- 2
2. In a bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
- 3
3. In another bowl, whisk 75 g unsalted butter, melted, with 70 g sugar until smooth. Add the 2 eggs, whole milk, and 5 ml vanilla extract.
- 4
4. Add the dry ingredients to the wet mixture and stir just until combined, without overmixing.
- 5
5. Divide the batter among the 6 cavities, filling each about two-thirds full. Bake for 16 to 18 minutes at 180 °C / 350 °F, or until the cakes are golden and a tester inserted in the center comes out clean.
- 6
6. While they bake, make the cream: in a small saucepan, warm the heavy cream with 20 g sugar and the remaining 5 ml vanilla extract over low heat, without letting it boil.
- 7
7. In a separate bowl, whisk the egg yolk with 20 g sugar until slightly lighter in color. Gradually pour the hot cream into the yolk while whisking constantly to temper it.
- 8
8. Return the mixture to the saucepan and cook over very low heat, stirring with a spatula, until it thickens lightly and coats the back of a spoon, about 3 to 4 minutes. Add 15 g butter and stir until silky.
- 9
9. Sprinkle the brown sugar over the surface of the cream and heat it for 30 to 60 seconds under the broiler at 230 °C / 450 °F, or torch it until lightly amber. Keep warm.
- 10
10. In a skillet, melt the remaining 25 g butter. Add the fresh apricots, honey, and fresh thyme. Cook for 4 to 5 minutes over medium heat until the fruit softens slightly and looks glossy, but does not fall apart.
- 11
11. Unmold the cakes and serve them warm. Spoon some burnt vanilla cream onto each plate and finish with the thyme apricots on top or alongside.
- 12
12. Serve immediately to enjoy the contrast of tender cake, caramelized cream, and juicy fruit.
Chef tips
For an even more delicate texture, let the batter rest for 10 minutes before baking so the buckwheat flour can hydrate. The apricots should be ripe but still firm so they hold their shape in the pan.
Substitutions
You can replace the apricots with firm peaches or nectarines. Fresh thyme can be swapped for very finely chopped rosemary in a smaller amount. For a softer flavor, replace the honey with maple syrup.
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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