Warm Almond and Polenta Cakes with Thyme-Roasted Black Grapes and Light Mascarpone Cream
An original, elegant dessert: tender little almond and polenta cakes served warm with thyme-roasted black grapes, a touch of honey, and a light mascarpone cream. It brings together a soft crumb, juicy fruit, and delicate herbal notes.
Ingredients
- 300 g seedless black grapes (cut en racimos small or sueltas)
- 30 ml honey (divided)
- 4 g fresh thyme (solo the hojitas)
- 90 g unsalted butter (more extra for engrasar the moldes)
- 90 g granulated sugar (for the dough)
- 2 units eggs (at room temperature)
- 100 g almond flour (fina)
- 70 g instant polenta (of molienda fina)
- 40 g all-purpose flour (tamizada)
- 5 g baking powder
- 1 g salt
- 2 g lemon zest (finely grated)
- 5 ml vanilla extract
- 80 ml milk (whole or semidesnatada)
- 150 g mascarpone (cold)
- 80 g plain Greek yogurt (cold)
- 20 g powdered sugar (for 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
Preheat the oven to 190 °C / 375 °F. Grease 6 individual cake or muffin molds with a little butter.
- 2
Place the black grapes on a small baking tray. Add 15 ml (1 tbsp) honey and the fresh thyme leaves, toss well, and roast for 12 minutes at 190 °C / 375 °F until juicy and lightly wrinkled. Keep warm.
- 3
Melt the 90 g (6 tbsp) unsalted butter and let it cool slightly.
- 4
In a large bowl, whisk the granulated sugar with the eggs for 1 to 2 minutes until the mixture looks paler. Add the melted butter, lemon zest, vanilla extract, and milk.
- 5
Add the almond flour, instant polenta, all-purpose flour, baking powder, and salt. Mix just until a smooth batter forms, without overmixing.
- 6
Divide the batter among the 6 molds, filling them about 3/4 full.
- 7
Bake the cakes for 18 minutes at 190 °C / 375 °F, or until golden around the edges and a tester inserted in the center comes out with tender crumbs.
- 8
While the cakes bake, make the light cream by mixing the mascarpone, plain Greek yogurt, powdered sugar, and the remaining 15 ml (1 tbsp) honey until smooth and lightly airy.
- 9
Let the cakes rest for 5 minutes out of the oven. Unmold carefully and serve warm.
- 10
To serve, place each cake on a plate, add a spoonful of light mascarpone cream, and finish with the thyme-roasted grapes and their juices.
Chef tips
For an even finer texture, let the batter rest for 5 minutes before baking so the polenta hydrates slightly. The grapes should be served warm, not piping hot, so the cream keeps its texture.
Substitutions
You can replace the black grapes with red grapes. Fresh thyme can be swapped for very finely chopped rosemary in a smaller amount. Greek yogurt can be replaced with crème fraîche, adjusting sweetness to taste.
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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