Description
This gluten-free persimmon cake is a heartfelt tribute to a cherished family recipe, featuring the rich flavors of fall spices and sweet persimmon pulp.
Ingredients
Units
Scale
- 1 cup (240 ml) sorghum flour
- 1/2 cup (120 ml) cornstarch
- 1/2 cup (120 ml) tapioca flour
- 2 tsp guar gum
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup (200 g) granulated sugar
- 1 tbsp dark brown sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 cup (240 ml) persimmon pulp
- 1 tsp vanilla extract
- 1/2 cup (60 g) walnuts, chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the sorghum flour, cornstarch, tapioca flour, guar gum, baking powder, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the unsalted butter with the granulated sugar, dark brown sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the persimmon pulp and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped walnuts gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This cake is inspired by Grandma Silvina and the Blackbird Bakery Cookbook.
- It can be stored in an airtight container at room temperature for up to 3 days.
- For a nut-free version, simply omit the walnuts.
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
- Cholesterol: 55