I invented this cake to use some persimmons or Sharon fruit that I'd found in the greengrocers - I've never tried them before, but they have a really unusual taste - a mixture of citrus, spice and tropical fruit. I puréed the flesh in a blender and added it to an almond cake batter spiced with cinnamon. To fill and ice the cake I made a passionfruit whipped cream, and topped it with thin slices of persimmon. It was totally delicious and I will definitely be making this again!
Ingredients
3
persimmons (Sharon fruit)
12
oz butter, softened
12 oz caster sugar
2
tsp vanilla extract
6 eggs
12
oz self-raising flour
2
tsp baking powder
1
tsp ground cinnamon
3
oz ground almonds
For
the icing
200ml
double cream
6
tbsp icing sugar
3
passion fruit
To
decorate
2
persimmons, thinly sliced
Method
- Preheat the oven to 180°C and grease and line the base and sides of a two 9 inch round springform cake tins.
- Slice the persimmons in half and scoop out their flesh into a food processor. Blitz until puréed and set aside.
- In a large mixing bowl, beat the butter, sugar and vanilla extract until pale and fluffy.
- Fold in the persimmon purée.
- Measure out the flour and set aside.
- Add the eggs to the butter and sugar mixture one at a time, followed by a large spoonful of flour between each egg. Beat well after each addition.
- Sift in the remaining flour, baking powder, cinnamon and ground almonds, and beat to combine smoothly.
- Divide the mixture between the two cake tins and bake for 40 mins or until a cake tester comes out clean.
- Cool for 10 minutes in the tins, then remove and leave to cool completely on a wire rack.
- To make the icing, beat the double cream and sifted icing sugar with an electric whisk until thick, then scoop the insides of the passionfruit into the mixture and fold together with a large spoon.
- Once the cakes have cooled completely, sandwich together with half the passionfruit cream, and use the other half to top the cake. Decorate with slices of persimmon.
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