Warm yogurt and cardamom clouds with roasted plums and pistachio crumbs
An original dessert with a soft, airy texture: small yogurt and cardamom cakes served warm with roasted plums, crunchy pistachio crumbs, and a touch of honey. Elegant, aromatic, and comforting.
Ingredients
- 4 units ripe red plums (cut in wedges)
- 45 ml honey (divided)
- 40 g brown sugar (divided)
- 70 g unsalted butter (derretida; divided for dough and migas)
- 60 g shelled pistachios (chopped gruesos)
- 120 g all-purpose flour (for the dough)
- 6 g baking powder
- 2 g ground cardamom
- 1 g fine salt
- 2 units eggs (at room temperature)
- 80 g granulated sugar
- 170 g plain Greek yogurt
- 5 ml vanilla extract
- 2 g lemon zest
- 120 ml heavy cream (lightly beaten for servir)
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. Place the plums on a small baking tray, add 1 tablespoon honey, 1 tablespoon brown sugar, and 20 g melted butter. Toss well and roast for 15 minutes, until tender and glossy.
- 2
While the plums roast, make the pistachio crumbs. In a bowl, mix the chopped pistachios with 1 tablespoon brown sugar and 20 g melted butter. Set aside.
- 3
Lower the oven temperature to 180 °C / 350 °F. Lightly grease a 6-cup muffin pan or 6 small ramekins with a little butter.
- 4
In another bowl, whisk together the flour, baking powder, ground cardamom, and salt.
- 5
In a large bowl, beat the eggs with the sugar for 2 to 3 minutes, until the mixture looks paler. Stir in the Greek yogurt, vanilla, lemon zest, and the remaining 30 g melted butter.
- 6
Add the dry ingredients to the wet mixture and fold just until combined, without overmixing.
- 7
Divide the batter among the prepared pan. Spoon the pistachio crumbs on top, pressing very lightly so they adhere.
- 8
Bake at 180 °C / 350 °F for 14 to 16 minutes, until the clouds are golden at the edges and a toothpick inserted in the center comes out clean.
- 9
Let them rest for 5 minutes. Meanwhile, lightly whip the heavy cream to a soft consistency and drizzle in the remaining honey.
- 10
Serve each warm cloud with roasted plums on top or לצד and finish with a spoonful of honey whipped cream.
Chef tips
For a lighter texture, do not overmix the batter once the flour is added. The plums should be tender but not falling apart so they provide contrast.
Substitutions
You can swap the plums for nectarines or cherries. Pistachios can be replaced with almonds or hazelnuts for a different profile, keeping allergens in mind.
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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