I do like Persimmon fruit once in a while and keep trying to introduce Bethany and Lewis to them but with little success. They say the fruit is too sweet, as if there was such as thing! I appreciate the texture isn’t to everyone’s liking and the skins are the waxy type but still, these are beautifully aromatic with a unique flavour. Recently these fruits were on special offer and I got carried away with the lure of the bargain, one week later and I was left with 4 fruits that were on the edge of over-ripe. I had a rummage on Google and found a handful of recipes that I had no idea existed but none that were gluten free so I did and bit of this, added a bit of that and am pleased as punch with this recipe. The cake is quite dense but is moist and delicately perfumed by the Persimmon purée and definite must-try for anyone familiar with the fruit or newbies
400g Brown/Fibre Flour Mix (I used Juvela Fibre Mix)
400g caster sugar
2 tsp vanilla extract
1tsp baking powder
2tsp bicarbonate soda
1tsp xanthan gum
- To make the Persimmon purée cut off the tops, peel the waxy skins dice and blend until smooth
- In a large bowl or mixer, add the puree, eggs, sugar, vanilla and milk and whisk until aerated and colour turns a lighter shade.
- Sift all the dry ingredients into the bowl and beat until combined.
- Pour into a prepared cake tin, I used a ring mould, you can use an 8″ tin but this is a dense cake and the middle will take sometime too cook so if necessary you will need to cover with tin foil.
- If baking in a ring mould, place on a baking sheet in the oven on 160C/325F/Gas 3 for 50 minutes. I have not baked this in a cake tin yet but would imagine a longer time necessary [please let me know how you get on by commenting below or emailing me firstname.lastname@example.org]
- I decorated this cake with half a tin of sweetened condensed milk that I had left over in the fridge (200g) and approximately 100g icing sugar to thicken. simply mix to combine, pour over the cake and let it drizzle down the sides and decorate with orange zest if available but I’m certain chopped nuts would be fabulous too.