Golden Ricotta Lemon Griddle Cakes with Thyme-Roasted Grapes and Honey Crisp
An original dessert featuring tender ricotta lemon griddle cakes, served warm with thyme-roasted grapes, a drizzle of honey, and a crisp oat-almond topping. It balances bright citrus, juicy fruit, and contrasting textures in an elegant yet homey format.
Ingredients
- 300 g seedless red grapes (cut en racimos small or sueltas)
- 45 ml honey (divided)
- 4 g fresh thyme (solo the leaves)
- 15 ml light olive oil (for roasting the uvas)
- 250 g ricotta cheese (whole or of leche whole)
- 1 unit egg (at room temperature)
- 50 g sugar (for the dough)
- 2 cdtas lemon zest (finely grated)
- 15 ml lemon juice (freshly squeezed)
- 5 ml vanilla extract
- 90 g all-purpose flour
- 4 g baking powder
- 1 g salt
- 30 g melted butter (for the dough)
- 15 g butter (for cocinar the tortitas)
- 40 g rolled oats (for the crujiente)
- 30 g sliced almonds (for the crujiente)
- 25 g brown sugar (for the crujiente)
- 1 g ground cinnamon (for the crujiente)
- 20 g cold butter (en cubitos, for the crujiente)
- 120 g plain Greek yogurt (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 seedless red grapes on a small baking tray and toss them with 15 ml (1 tbsp) honey, the fresh thyme leaves, and the light olive oil. Roast for 15 minutes at 200 °C / 400 °F, until juicy and slightly concentrated.
- 2
While the grapes roast, make the crisp topping. In a bowl, combine the rolled oats, sliced almonds, brown sugar, and ground cinnamon. Rub in the cold butter with your fingertips until irregular crumbs form.
- 3
Spread the crisp mixture on a lined tray or small pan and bake at 180 °C / 350 °F for 10 to 12 minutes, stirring once halfway through, until golden. Remove and let cool so it becomes crisp.
- 4
For the batter, whisk together the ricotta, egg, sugar, lemon zest, lemon juice, vanilla extract, and melted butter in a bowl until smooth.
- 5
Add the all-purpose flour, baking powder, and salt. Mix just until incorporated, without overbeating. Let the batter rest for 5 minutes.
- 6
Heat a nonstick skillet over medium-low heat. Add the butter for cooking the cakes. Spoon in small portions of batter and cook each cake for 2 to 3 minutes per side, until golden and cooked through in the center. Repeat with the remaining batter.
- 7
In a small bowl, stir the plain Greek yogurt with the remaining 30 ml (2 tbsp) honey until smooth.
- 8
To serve, place 2 to 3 griddle cakes on each plate, add a spoonful of honey yogurt, arrange the roasted grapes with their juices, and finish with the oat-almond crisp on top.
- 9
Serve warm to enjoy the contrast of tender cakes, hot grapes, and crunchy topping.
Chef tips
If your ricotta is very wet, drain it for 10 minutes before using for fluffier cakes. Roast the grapes without overcrowding so their flavor concentrates better. The crisp topping can be made ahead and stored in an airtight container once cooled.
Substitutions
You can substitute the red grapes with black grapes or blueberries. The sliced almonds may be replaced with chopped walnuts, though the flavor profile will change. Greek yogurt can be swapped for crème fraîche or softened mascarpone.
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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