Warm Date and Tahini Cakelet with Sesame Apples and Light Yogurt Cream
An original dessert with a tender texture and deep flavor: small date-and-tahini cakelets served warm with butter-sautéed apples, toasted sesame, and a light yogurt-honey cream. It balances caramelized, nutty, and fresh notes in an elegant yet approachable dish.
Ingredients
- 140 g pitted Medjool dates (chopped)
- 120 ml hot water (for remojar the dátiles)
- 80 g tahini (well mezclado)
- 60 g unsalted butter, melted (divided)
- 70 g brown sugar (divided)
- 1 unit large egg (at room temperature)
- 110 g all-purpose flour (tamizada)
- 6 g baking powder
- 3 g ground cinnamon (divided)
- 2 g fine salt
- 300 g firm apples (peladas and diced small)
- 18 g sesame seeds (divided)
- 180 g plain Greek yogurt
- 30 g honey (divided)
- 5 ml vanilla extract
- 2 g lemon zest (finely grated)
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
1. Preheat the oven to 180 °C / 350 °F. Lightly grease 6 individual muffin cups or small ramekins with a little of the melted butter.
- 2
2. Place the chopped dates in a bowl with the hot water and let them sit for 10 minutes. Then blend or mash them with the soaking liquid until you get a thick, smooth paste.
- 3
3. In a medium bowl, mix the date paste with the tahini, 45 g (3 tbsp) melted butter, 50 g (1/4 cup) brown sugar, and the egg until well combined.
- 4
4. Add the flour, baking powder, 1/2 teaspoon of the cinnamon, and the salt. Mix just until no dry streaks remain.
- 5
5. Divide the batter among the 6 molds, filling each about 3/4 full. Bake for 16 to 18 minutes at 180 °C / 350 °F, until the cakelets are puffed and a toothpick inserted comes out with a few moist crumbs.
- 6
6. While they bake, heat a skillet over medium heat. Add the remaining 15 g (1 tbsp) melted butter and the diced apples. Cook for 3 minutes, stirring often.
- 7
7. Add the remaining 20 g (about 1 1/2 tbsp) brown sugar, the remaining 1/2 teaspoon cinnamon, and 1 tablespoon sesame seeds. Cook 4 to 5 minutes more, until the apples are tender but not falling apart and lightly caramelized.
- 8
8. Toast the remaining tablespoon of sesame seeds in a small skillet over medium-low heat for 1 minute, stirring, until fragrant. Remove immediately so they do not burn.
- 9
9. In a small bowl, stir together the Greek yogurt, honey, vanilla, and lemon zest until smooth and lightly creamy.
- 10
10. Let the cakelets rest for 5 minutes out of the oven. Unmold or serve in their dishes. Top each portion with the warm apples, a spoonful of yogurt cream, and the remaining toasted sesame.
- 11
11. Serve right away while warm, so the contrast between the tender cake, caramelized fruit, and cool cream stands out.
Chef tips
For a more elegant presentation, spoon the yogurt cream onto the plate first, then place the cakelet and apples on top. If your dates are very dry, soak them for 5 extra minutes.
Substitutions
You can substitute firm pears for the apples. Greek yogurt can be replaced with thick plain yogurt. 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 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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