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Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins- Course: Dessert
- Cuisine: Middle Eastern
- Servings: 6-12 People
- Calories: 0
Ingredients:
- 1 tbso Mahleb Powder
- 3/4 tsp Ground Nutmeg
- 250 g Ground Almonds
- 250 g Brown Sugar
- 50 g Buckwheat Flour
- 80 g Butter (unsalted, cold cut into cubes)
- 3/4 tsp Salt
- 160 g Plain yogurt
- 1 Egg
- 60 g Mascarpone
- 1 1/2 tsp Pistachio (shelled, crushed)
Instructions:
- Preheat oven to 350°F.
- In a food processor, add almond, brown sugar, buckwheat flour, salt and butter. Pulse until the mixture resembles to bread crumbs.
- Transfer 2/3 of the mixture to a bowl and add the yogurt, mahleb powder, nutmeg and eggs. Mix until well combined and set aside.
- In a prepared greased financier molds or muffin tin, add 1 - 2 teaspoon of the remaining crumbs and press into the base of the molds.
- Fill each mold with the yogurt mixture to the top.
- Bake for 30 - 35 minutes or until the cakes are golden brown. Stick a toothpick in the center if its ready, toothpick should come out almost dry. Remove from the oven and let it cool.
- Serve with mascarpone on top and sprinkle with pistachios.
![Jodi MacKinnon (QFG) [MACJOD]](https://prodqf-1f5f9.kxcdn.com/web/image/res.partner/209/image_256/Jodi%20MacKinnon%20%28QFG%29%20%5BMACJOD%5D?unique=4002eea)
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.
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