Warm lemon ricotta cakes with caramelized fennel, saffron honey and almond crumble
An original, delicate dessert: small warm lemon ricotta cakes, tender inside, served with butter-caramelized fennel, a drizzle of saffron-infused honey, and a crunchy almond crumble. It combines citrus, herbal, and toasted notes in an elegant yet approachable plate.
Ingredients
- 250 g ricotta cheese (whole milk, well drained)
- 2 units egg (room temperature)
- 70 g sugar (for the batter)
- 60 g all-purpose flour (sifted)
- 50 g ground almonds (for the batter)
- 4 g baking powder
- 1 g fine salt
- 2 units lemon (2 tbsp de jugo total / finely zested and 2 tbsp juice total)
- 5 ml vanilla extract
- 55 g unsalted butter (20 g for the ramekins and 35 g for the fennel)
- 1 medium unit fennel bulb (thinly sliced)
- 90 ml honey (divided between fennel and sauce)
- 0.25 g saffron threads
- 45 g sliced almonds (for the crumble)
- 30 g rolled oats (for the crumble)
- 25 g brown sugar (for the crumble)
- 1 g ground cinnamon (for the crumble)
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. Grease 6 individual ramekins or a large muffin pan with 20 g (4 tsp) of butter and set aside.
- 2
Make the crumble: in a bowl, combine the sliced almonds, rolled oats, brown sugar, ground cinnamon, and a pinch of the fine salt. Mix well and set aside.
- 3
In another bowl, whisk the ricotta with the eggs, sugar, zest of the 2 lemons, 30 ml (2 tbsp) lemon juice, and vanilla extract until smooth.
- 4
Add the all-purpose flour, ground almonds, baking powder, and the remaining fine salt. Mix just until combined; do not overmix.
- 5
Divide the batter among the prepared molds, filling them about three-quarters full. Bake for 18 to 22 minutes at 180 °C / 350 °F, until the cakes are puffed, lightly golden, and set in the center. Let them rest for 5 minutes.
- 6
While the cakes bake, heat a wide skillet over medium heat. Add 35 g (2 1/2 tbsp) butter. Once melted, add the sliced fennel and cook for 4 minutes, stirring, until it starts to soften.
- 7
Add 30 ml (2 tbsp) honey to the fennel and cook 4 to 6 minutes more, stirring, until glossy, tender, and lightly caramelized. Remove from the heat.
- 8
In a small saucepan or small skillet, warm the remaining honey with the saffron threads over very low heat for 1 to 2 minutes, without letting it boil hard, to infuse the saffron. Remove from the heat.
- 9
Toast the crumble mixture in a dry skillet over medium-low heat for 3 to 4 minutes, stirring constantly, until the oats and almonds are golden and fragrant. Set aside.
- 10
Unmold the warm cakes or serve them in their ramekins. Spoon the caramelized fennel on top or alongside, finish with the saffron honey, and sprinkle with the almond crumble. Serve immediately.
Chef tips
Drain the ricotta well so the cakes hold their shape. Slice the fennel very thinly so it caramelizes quickly and turns tender rather than fibrous.
Substitutions
You can swap the all-purpose flour for a gluten-free baking blend in the same amount for a gluten-free version, using certified gluten-free oats. Honey can be replaced with maple syrup, though the floral flavor will change. Almonds can be replaced with hazelnuts if you do not need to avoid specific tree nuts.
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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