Persimmon Cake.... One of the things with paleo baking there is only so many places you can go! Right!?

This is a basic almond flour, eggs and puree mix and comes together in your food processor! Very simple but moist and delicious.

I have made this recipe in a banana version with flax eggs. I like to grind my flax or chia into a really fine meal in my coffee grinder when preparing the egg replacement. You can also add 1 Tsp of baking powder for a bit more oomph if making this cake vegan.

Persimmon Tea Cake

INGREDIENTS
2 ½ cups Blanched almond meal
4 room temperature free-range organic eggs ( or pre-prepared flax eggs)
½ cup rice malt or maple syrup or honey
¾ tsp Baking powder
Scant ¼ tsp sea salt
1 ¼ cup Persimmon puree (puree halved persimmons in your food processor and transfer to a small bowl)*
1 tablespoon Lemon juice

METHOD

Preheat your oven to 160° degrees fan force/convection. Grease desired cake tin and set aside.

In your food processor add first 5 ingredients and pulse to combine, scraping down the sides of your bowl at least once.

Add persimmon puree* and lemon juice. Pulse 3 or 4 times to combine.

Pour batter into a pre-greased cake tin and bake for approximately 30minutes (check at the 25 minute mark) until a skewer comes out clean.

Simple Cake Glaze
2 tablespoons melted coconut butter
2 tablespoons raw honey melted or maple syrup)
¼ cup plantbased milk
Optional vanilla, pinch of sea salt, cinnamon, lemon juice
Combine melted coconut butter and melted honey in a small bowl. Slowly whisk in coconut milk. Add lemon juice, cinnamon, vanilla, whatever you’d like!

NOTE: You can substitute the persimmon in this cake for Banana, Pear, Apple, Peach or Strawberry Puree to create different flavours. Just replace the amount of persimmon puree with mashed/pureed fruit of choice.

This recipe is excellent for a Children's Birthday Cake! Have fun with the flavour combinations and top with fresh fruit, coconut yoghurt or cream and toasted coconut.

Enjoy!