Warm Chestnut Vanilla Cakes with Maple-Roasted Persimmons and Pepita Crunch
An original dessert with a tender texture and autumnal flavor: small chestnut flour and vanilla cakes served warm with maple-roasted persimmons, silky yogurt, and a quick pumpkin seed cinnamon crunch.
Ingredients
- 120 g chestnut flour (base of the tortitas)
- 60 g all-purpose flour (for estructura)
- 6 g baking powder
- 1 g fine salt
- 2 g ground cinnamon (divided)
- 90 g unsalted butter, melted (divided)
- 70 g brown sugar (divided)
- 2 units eggs (at room temperature)
- 120 ml whole milk
- 5 ml vanilla extract (divided)
- 3 units firm persimmons (in wedges)
- 45 ml maple syrup (for roasting the caquis)
- 40 g pumpkin seeds (pepitas) (for the crocante)
- 180 g plain Greek yogurt (for servir)
- 2 g orange zest (for terminar)
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 190 °C / 375 °F. Lightly grease a 6-cup muffin pan or 6 individual molds with some of the melted butter.
- 2
In a bowl, whisk together the chestnut flour, all-purpose flour, baking powder, salt, and half of the ground cinnamon.
- 3
In another bowl, beat the eggs with 50 g (about 1/4 cup) of the brown sugar until combined. Add 75 g of the melted butter (5 tbsp), the milk, and half of the vanilla extract. Fold in the dry ingredients and mix just until you have a smooth batter.
- 4
Divide the batter among the 6 molds, filling each about three-quarters full. Bake for 14 to 16 minutes at 190 °C / 375 °F, until the cakes are puffed and a toothpick inserted in the center comes out clean.
- 5
While the cakes bake, place the persimmon wedges on a small baking tray. Toss them with the maple syrup, the remaining 15 g melted butter (1 tbsp), the remaining brown sugar, the rest of the cinnamon, and a pinch of salt. Roast at 190 °C / 375 °F for 10 to 12 minutes, until tender and glossy.
- 6
Place the pepitas in a small skillet over medium heat and toast for 2 to 3 minutes, stirring. Add 1 tablespoon of the roasting juices from the persimmons and cook 30 seconds more, until glossy and lightly sticky. Remove from the heat and let cool so they become crunchy.
- 7
Stir the Greek yogurt with the remaining vanilla extract in a small bowl.
- 8
Unmold the cakes and serve them warm with a spoonful of vanilla yogurt, the roasted persimmons on top, the pepita crunch, and the orange zest to finish.
Chef tips
If your chestnut flour is lumpy, sift it before mixing. The persimmons should be firm-ripe so they hold their shape while roasting.
Substitutions
You can substitute the Greek yogurt with crème fraîche or thick plain yogurt. Pepitas can be replaced with sunflower seeds if preferred.
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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