Tania Goulart serves up a gluten free tribute to one of her Grandmother’s family recipes.
By Tania Goulart
My grandmother’s persimmon cake is one of our long-standing family traditions. She would bake a loaf for each of our families during the holidays which we would indulge in over breakfast during the following week. This recipe features fall’s bounty of fruit and spices that evoke the spirit of the season.
This is a gluten free tribute to my grandmother and our family recipe.
- 1 cup sorghum flour
- ½ cup cornstarch
- ½ cup tapioca flour
- 2 tsp guar gum
- 2 tsp baking powder
- ¼ tsp kosher salt
- 1 c granulated sugar
- 1 tblsp dark brown sugar
- ½ cup light brown sugar, packed
- 1 tblsp cinnamon, freshly ground
- ½ tsp nutmeg, freshly grated
- 1½ tsp ginger, ground
- ¾ cup (1½ stick) butter, unsalted and room temperature
- 2 large eggs, beaten
- 1 cups fresh Fuyu persimmon puree
- 1 tblsp vanilla extract
- 1 cup chopped walnuts
- 1 cup chopped dates
- 1 cup golden raisins
- Preheat oven to 350 degrees.
- Whisk together all the dry ingredients (except walnuts) in a bowl set aside.
- Cream butter in a mixer on medium speed until softened.
- Add the dry ingredients (except walnuts) to the butter and mix on low until well for approximately 2 minutes.
- Add eggs, persimmon pulp, and vanilla and mix on high until the batter becomes light and fluffy.
- Add the raisins, dates, and walnuts and fold into the dough and place into a greased loaf pan.
- Pan should be about ¾ full. Bake for 55 min to 1 hour in a greased loaf pan, until the top cracks open a bit and you can insert and remove a toothpick that comes out clean.