Sunday, November 18, 2012

Persimmon Almond Cake


1 pound very ripe persimmons
6 eggs
1 cup plus 2 tablespoons sugar (or Sucanat, read about natural sweeteners)
2 1/3 cups ground almonds
1 teaspoon baking powder

Preheat the oven to 375F.

1. Slice the persimmons in half and scoop out the flesh, place in a food processor and briefly pulse, then add remaining ingredients and pulse to a pulp.

2. Oil an 8-inch springform pan and pour mixture in. It is a very, very wet batter.

3. After 40 minutes, cover with foil to prevent top from burning. Cake is done after about an hour total, or when a toothpick inserted in the center comes out clean.

4. Remove from the oven and cool on a rack. Once cool, remove from pan. It can be served immediately, but improves after one day.

5. Serve with creme fraiche, whipped cream or Greek yogurt if you like.

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