Warm Ricotta Mini Cakes with Toasted Honey, Rosemary Apples, and Walnut Crumble
An original dessert with a soft, moist texture: small ricotta and vanilla cakes served warm, topped with sautéed apples in toasted honey and rosemary, and finished with a crunchy walnut-oat crumble.
Ingredients
- 250 g ricotta cheese (whole, well escurrida)
- 90 g all-purpose flour (for the dough)
- 40 g rolled oats (for the crumble)
- 50 g walnuts (chopped)
- 70 g brown sugar (divided)
- 60 ml honey (divided)
- 70 g unsalted butter (divided and derretida donde se indique)
- 2 units eggs (at room temperature)
- 5 ml vanilla extract
- 5 g baking powder
- 1 g salt
- 300 g apples (peladas and diced small)
- 2 g fresh rosemary (finely chopped)
- 15 ml lemon juice (freshly squeezed)
- 1 g ground cinnamon
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-cup muffin pan or 6 small individual rings with a little of the butter.
- 2
For the crumble, mix the rolled oats, walnuts, 20 g brown sugar, cinnamon, and 20 g melted butter in a bowl until you get moist crumbs. Set aside.
- 3
In another bowl, whisk the ricotta with the eggs, vanilla, 30 g brown sugar, 30 ml honey, 1 tablespoon lemon juice, and a pinch of salt until smooth and evenly combined.
- 4
Add the all-purpose flour and baking powder to the ricotta mixture. Fold gently until no dry spots remain, being careful not to overmix.
- 5
Divide the batter into the prepared pan, filling each cavity about 3/4 full. Top with a light layer of the walnut-oat crumble, pressing very lightly so it adheres.
- 6
Bake for 22 to 25 minutes at 180 °C / 350 °F, or until the mini cakes are puffed, golden at the edges, and the centers feel set to the touch. Let them rest for 5 minutes before unmolding.
- 7
While they bake, make the topping: heat the remaining butter in a skillet over medium heat. Add the fresh rosemary and cook for 20 seconds to release its aroma.
- 8
Add the apples, remaining brown sugar, and remaining honey. Cook for 5 to 7 minutes, stirring, until the honey turns lightly toasted and the apples are tender but still hold their shape.
- 9
Add the remaining lemon juice to the apples, stir, and remove from the heat.
- 10
Serve the mini cakes warm, topped with the rosemary apples and the pan juices. If any loose crumble remains in the pan or tray, sprinkle it over the top for extra texture.
Chef tips
Drain the ricotta well to prevent an overly wet batter. Use firm apples such as Granny Smith or Honeycrisp so they hold their shape when sautéed.
Substitutions
You can swap the walnuts for pecans or almonds. Honey can be replaced with maple syrup, though the flavor will be less floral. Rosemary can be replaced with fresh thyme in a smaller amount.
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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