- Preparation time
- 15 mins
- Cooking time
- 140 mins
- 12 people
- Meal course
- Posted by
- Posted on
- August 12, 2015
When I was a child I used to eat the persimmons off my grandmothers tree… And they left me with a really bad attitude towards this fruit for a really long time.
Because they were the horrid astringent kind that made your mouth dry up like a dead dingo’s donger if you were unfortunate enough to bite the skin. I did however love the sweet inner, so I kept going back for more every autumn anyway.
These days, commercial Persimmons are a whole different basket of fruit. I prefer the readily available Fuyu variety that can be eaten hard like an apple, or left to ripen slightly (best for this cake), or left to ripen a lot (this makes amazing jam). They also look so gorgeous when sliced, with that perfect starfish design in every special fruit.
This impressive looking cake is a really lovely mix of the super sweet persimmon, pared with a tart (and totally gluten free) Orange cake. It’s also so simple, even a dead dingo could do it. Enjoy!
2 large Oranges – about 500gms
2 tsp GF Baking Powder (I like to use Mckenzies)
2 medium-ripe Fuyu Persimmons
1 cup of Caster Sugar
4 extra large Free Range Eggs
2 cups of Almond Meal
1/2 cup of Quinoa Flour ***
1 tbs good quality Apricot jam or rind-free Marmalade to glaze
- Place the whole unpeeled oranges into a small saucepan and cover with cold water. Bring to the boil, then simmer covered for 90 minutes. Meanwhile, line the base of a 22cm non-stick springform pan with baking paper. Cut the persimmons into thin slices (about 3mm) and arrange them on the baking paper in a decorative fashion, overlapping each other, until all the slices are used - be mindful that the pattern will be in reverse once the cake is turned out. Set aside until ready to use.
- Once the Oranges are cooked, drain then leave them to cool. Preheat your oven to 160°c fan-forced. Once the oranges are cooled, remove any pips and hard core bits, then place the oranges into the bowl of your food processor with the baking powder. Whiz together until pulpy.
- Once the oranges are whizzed up, add the sugar and eggs to the food processor and whiz again until combined well. Next add the almond meal and flour and whiz again to combine. Pour the batter over your arranged persimmon and bake in your preheated oven for 50 minutes - or until a skewer comes out clean.
- Leave the cake to cool in the pan for at least 10 minutes, then turn out onto a rack to cool completely. Once the cake is totally cold, heat the jam in your microwave for 20 seconds, then brush over the top of the persimmon to glaze the cake. Enjoy immediately with a huge dollop of thick cream. YASSSS BOI!
- TIP: I use quinoa flour because the flavour is mild and unobtrusive, but you could substitute for plain GF flour if you like... Or alternatively, throw caution (and stomach gas) to the wind and just use an ordinary plain flour with Gluten in it.
- TIP: You can use any smooth orange coloured jam or rind free marmalade to glaze this cake. The glaze will not negatively affect and overpower the cake as long as it's complimentary - Please don't use something funky like raspberry or plum.