Almond and persimmon cake recipe

Celebrate the colours and flavours of autumn with beautiful persimmons. Photo / Fresh Media

Persimmons not only look glorious, they also have an intriguing honey-sweet, faintly spicy flavour. This vegan cake is delicious with tea or coffee for a cool-weather treat.

Almond and persimmon cake

Makes 1 cake

Ingredients

100g almond flour

Zest of 1 lemon

250g sugar

250g self-raising flour

Pinch of salt

1 ½ tsp baking powder

125ml olive oil

250ml almond milk

1 tsp vanilla extract

2 persimmons

50g sliced almonds

Icing sugar, to serve

Method

1. Preheat the oven to 180C. Line a 20cm round cake tin with baking paper.
2. Combine the sugar and lemon zest in a large bowl. Using your fingertips, rub the lemon zest into the sugar.
3. Add the almond flour, self-raising flour and salt and mix to combine.
4. Pour in the oil, almond milk and vanilla extract. Mix to form a batter, then pour into the prepared cake tin.
5. Slice the persimmons. Fan out the slices and arrange them on top of the cake. Sprinkle the sliced almonds in between the persimmons.
6. Bake for about an hour, or until a skewer inserted into the cake comes out clean. Remove from the oven and set aside to cool.
7. Dust with icing sugar before serving.

– fresh.co.nz