A wintery spice cake with persimmons is flourless and dairy free. Have with a cup of tea and enjoy.
This cake is made with persimmons from my grandfather’s tree, and even though I first assembled and photographed this recipe more than a month ago, I still find it fitting for the New Year. Fragrant and spiced, a worthy accompaniment for coffee or tea whether served after dinner or at the breakfast table. Nothing that would break any resolutions you might (not) have made, but cake all the same. And with an assertive black pepper and molasses-spiked date caramel that’s as memorable as it is simple to make.
- 1 lb Fuyu persimmons, stems removed
- 6 eggs
- 1 cup coconut sugar
- 2? cups ground almonds (preferred) or almond meal
- 1 heaping tsp baking powder
- 1 tsp cinnamon
- generous pinch freshly grated nutmeg
- coconut oil, for greasing
- Black Pepper Molasses Date Caramel, for serving (recipe below)
- toasted sliced or slivered almonds, for serving
- Put the persimmons in a pot, cover with cold water and boil for 2 hours. Drain, cool, and halve. Add cooked fruit to a food processor and pulse until finely chopped.
- Preheat oven to 375F. Grease a 9? springform pan with coconut oil and line the bottom and sides with parchment.
- In a large bowl, beat the eggs; then add the coconut sugar, almonds, baking powder and spices. Add the chopped persimmons and stir well to combine. Turn the cake batter out into your prepared pan and bake for 45 mins, until an inserted toothpick comes out clean. If cake begins to brown too deeply, lightly tent it with a piece of foil for the remainder of its time in the oven.
- Allow cake to cool completely in its pan on a wire rack before turning it out and removing the parchment. While it can be enjoyed immediately, for optimal taste and texture, let cake rest, covered, at room temperature or in the fridge overnight before slicing and serving with the date caramel sauce and a scattering of toasted almonds.