Persimmon Fruit Cake (Sharon Fruit)
This Persimmon Fruit Cake has a rich texture and delicately perfumed flavour and is a perfect afternoon piece of cake to have with a cup of tea. It's easily adapted to be vegan and is dairy and gluten free too.
Servings: 10 people
Calories: 208kcal
Equipment
Ingredients
- 300 g gluten free plain flour (I use Free From Fairy flour)
- 125 ml dairy free milk (I use soya)
- 200 g soft dark brown sugar
- 2 egg(s) (for vegan version use 2 tbsp ground chia/flax seeds
- 3 persimmons (cut into quarters)
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp nutmeg
- 1 tsp psyllium husk powder (optional)
Instructions
- To make the Persimmon puree cut off the tops and blend until smooth, I've made with peeled fruit (the skin can be very hard a waxy) and I've been lazy and not bothered to peel...to be fair, I can't tell the difference so it's up to you!
- In a large bowl or mixer, add the puree, eggs, sugar, vanilla and milk or dairy free alternative and mix 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 160°C | 140°C | 325°F |Gas 3 for 50 minutes. I have not baked this in a cake tin yet but would imagine a longer time necessary.
- Allow to cool for 5 mins before gently removing from the ring mould onto a cooling rack, then allow to cool completely before dusting with icing sugar (other ideas below)
Notes
In the past I've decorated this cake with half a tin of condensed milk (you can get a vegan version) 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. I've also sprinkled chopped nuts too, equally as delicious.
Nutrition
Calories: 208kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Cholesterol: 32mg | Sodium: 160mg | Potassium: 189mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 1.1mg | Calcium: 87mg | Iron: 1.8mg