Warm Tahini Oat Skillet Cookie with Roasted Figs and Light Cardamom Mascarpone Cream
An original, comforting dessert: a large baked skillet-style cookie with tahini and oats for a tender, lightly toasted texture, topped with roasted figs and a delicate cardamom mascarpone cream. Best served warm in the center of the table.
Ingredients
- 6 units fresh figs (cut por the mitad)
- 30 ml honey (for the higos)
- 15 ml lemon juice (freshly squeezed)
- 85 g unsalted butter (derretida and lightly tibia)
- 100 g brown sugar (packed)
- 80 g tahini (well mezclado)
- 1 unit egg (at room temperature)
- 5 ml vanilla extract
- 95 g all-purpose flour
- 60 g rolled oats
- 4 g baking powder
- 2 g ground cinnamon
- 1 g fine salt
- 9 g sesame seeds (for terminar)
- 120 g mascarpone cheese
- 60 g plain Greek yogurt
- 15 g powdered sugar
- 1 g ground cardamom
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. Lightly grease a 20 cm ovenproof skillet or a similar round baking dish.
- 2
In a small bowl, toss the fresh figs with the honey and lemon juice. Set aside.
- 3
In a medium bowl, whisk the melted butter with the brown sugar and tahini until smooth. Add the egg and vanilla extract and mix well.
- 4
Add the all-purpose flour, rolled oats, baking powder, ground cinnamon, and fine salt. Mix just until combined without overworking the batter.
- 5
Spread the dough evenly into the prepared skillet or pan. Arrange the fresh figs on top, cut side up, and spoon over any honey-lemon juices.
- 6
Bake for 22 to 25 minutes at 190 °C / 375 °F, until the edges are golden and the center still looks slightly soft.
- 7
While it bakes, combine the mascarpone cheese, plain Greek yogurt, powdered sugar, and ground cardamom in a bowl until smooth and fluffy.
- 8
Remove the skillet cookie from the oven and let it rest for 5 minutes. Sprinkle the sesame seeds over the top.
- 9
Serve warm with spoonfuls of the light cardamom mascarpone cream over each portion or on the side.
Chef tips
If the figs are very ripe, place them gently on the dough so they keep their shape. For a crispier texture, bake 2 extra minutes, watching that the center does not dry out.
Substitutions
You can replace the figs with plums or apricots. Mascarpone can be swapped for thick cream cheese, and Greek yogurt for crème fraîche. Honey may be replaced with maple syrup, though the flavor will change slightly.
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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