Warm Honey Cornmeal Cakes with Roasted Plums, Rosemary, and Fresh Cheese Cream
An original dessert with a tender texture and a gentle cornmeal bite, sweetened with honey and paired with roasted rosemary plums. It is finished with a light fresh cheese cream and a touch of lemon for balance.
Ingredients
- 4 approx. 500 g firm red plums (cut in wedges)
- 95 g honey (divided)
- 2 g fresh rosemary (finely chopped, divided)
- 1 1 unit lemon (zest fina and 2 tbsp/30 ml of juice, divided)
- 90 g unsalted butter (derretida and apenas tibia, divided)
- 120 g fine cornmeal (no precocida if possible)
- 70 g all-purpose flour
- 6 g baking powder
- 2 g fine salt
- 2 2 units eggs (at room temperature)
- 50 g sugar
- 180 ml milk (whole or semidescremada)
- 5 ml vanilla extract
- 120 g cream cheese (ablandado)
- 100 g plain Greek yogurt
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 200 °C / 400 °F. Grease six individual ramekins or a large-cup muffin pan with 15 g (1 tbsp) of the butter.
- 2
In a bowl, toss the plums with 30 g (1 1/2 tbsp) honey, 1 teaspoon chopped rosemary, and 1 tablespoon (15 ml) lemon juice. Spread them on a small baking tray and roast at 200 °C / 400 °F for 15 minutes, until tender at the edges but still holding their shape.
- 3
While the plums roast, in another bowl combine the cornmeal, all-purpose flour, baking powder, salt, and the finely grated zest of half the lemon.
- 4
In a separate bowl, whisk the eggs with the sugar until slightly frothy. Add 65 g (about 5 tbsp) honey, the milk, vanilla, and 60 g (4 tbsp) melted butter. Mix well.
- 5
Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Let the batter rest for 5 minutes so the cornmeal can hydrate.
- 6
Divide the batter among the prepared molds, filling each about three-quarters full. Bake at 190 °C / 375 °F for 14 to 16 minutes, until the cakes are golden at the edges and a tester comes out with tender crumbs.
- 7
While they bake, make the cream: beat the cream cheese with the Greek yogurt, 15 g (1 tbsp) honey, 1 tablespoon (15 ml) lemon juice, the remaining lemon zest, and the remaining 1 teaspoon very finely chopped rosemary until smooth.
- 8
When the cakes come out of the oven, brush them with the remaining 15 g (1 tbsp) melted butter for shine and softness. Let them rest for 3 minutes.
- 9
Serve each warm cake with a generous spoonful of fresh cheese cream and several pieces of roasted plum with their juices.
- 10
If desired, finish with a few extra drops of the roasting juices over the cream to highlight the honey and rosemary flavors.
Chef tips
For a more delicate texture, avoid overmixing the batter. Use ripe but firm plums so they do not collapse while roasting.
Substitutions
You can replace the plums with apricots or firm peaches. The cream cheese can be swapped for mascarpone, and the Greek yogurt for 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 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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
