Dessert

Almond-Olive Oil Cakes with Moscatel Persimmons

Name: Almond-Olive Oil Cakes with Moscatel Persimmons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1/4 cup (30g) almond flour; 1/4 cup (30g) all-purpose flour; 1/2 tsp baking powder; 1 large egg; 3 tbsp (38g) sugar; 2 tbsp extra-virgin olive oil, plus extra for the ramekins; 2 tbsp plain Greek yogurt; 1 tsp orange zest; 1 tbsp fresh orange juice; 1 pinch salt; 2 Fuyu persimmons, peeled and cut into wedges; 1/3 cup (80ml) Moscatel or sweet white wine (or orange juice); 1 tbsp honey; 1 cinnamon stick; 1 strip orange peel; 1/4 cup (60g) Greek yogurt mixed with 1/4 tsp vanilla; 1 tbsp sliced almonds, toasted

Little almond and orange olive oil cakes bake up moist and fragrant, then are topped with persimmons poached in sweet Moscatel with cinnamon. A spoonful of vanilla yogurt cuts the sweetness.

703cal per serving 15gprotein 109gcarbs 27gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this