Warm Orange Blossom Ricotta Cakes with Griddled Apricots and Crunchy Pistachios
An original dessert with a soft, creamy texture: small ricotta cakes scented with orange blossom water and orange zest, served warm with griddled apricots, a touch of honey, and crunchy pistachios.
Ingredients
- 250 g ricotta cheese (well escurrido)
- 1 unit egg (at room temperature)
- 35 g sugar (for the dough)
- 45 g all-purpose flour (more extra for formar)
- 4 g baking powder
- 1 cda orange zest (finely grated)
- 5 ml orange blossom water
- 1 g salt
- 20 g butter (divided)
- 6 units apricots (ripe pero firmes, cut por the mitad and boneless)
- 30 ml honey
- 30 ml orange juice (freshly squeezed)
- 35 g pistachios (chopped gruesos)
- 1 g ground cinnamon
- 80 g Greek yogurt (for servir)
- 8 g powdered sugar (for the yogur)
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 and line a small baking tray with parchment paper.
- 2
In a bowl, mix the well-drained ricotta cheese with the egg, sugar, all-purpose flour, baking powder, orange zest, orange blossom water, and salt until you have a thick, smooth batter.
- 3
Dust a clean surface with a little extra flour. Divide the dough into 8 portions and shape small cakes about 5 cm / 2 inches wide.
- 4
Heat an oven-safe skillet over medium heat and melt 10 g (about 2 tsp) of butter. Brown the cakes for 2 minutes per side until lightly golden.
- 5
Transfer the skillet to the oven and bake the cakes for 8 minutes at 200 °C / 400 °F, until puffed and just set.
- 6
Meanwhile, heat another skillet or griddle over medium-high heat. Add the remaining 10 g of butter and place the apricots cut side down. Cook for 2 to 3 minutes until lightly caramelized.
- 7
Add the honey, orange juice, and ground cinnamon to the apricots. Cook for 2 more minutes, spooning the glaze over them, until glossy and juicy.
- 8
Stir the Greek yogurt with the powdered sugar in a small bowl until smooth.
- 9
Lightly toast the chopped pistachios in a dry pan for 1 minute, stirring, to deepen their flavor.
- 10
Serve the warm cakes with a spoonful of sweet yogurt, the griddled apricots, the honey-orange pan juices, and the crunchy pistachios on top.
Chef tips
Drain the ricotta very well so the cakes hold their shape. If the apricots are quite tart, add 1 extra teaspoon of honey at the end.
Substitutions
You can swap the apricots for firm peaches or nectarines. The ricotta can be replaced with another fresh curd cheese as long as it is well drained. Chopped almonds can replace the pistachios 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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