After the invisible apple cake , I wanted to try making an invisible persimmon cake. I really love this fragrant winter fruit. If your persimmons are overripe, the slices will be less thin, but this cake is still delicious and light. This gluten-free version, made with rice and chestnut flour, holds its shape well and has a subtle flavor. Arrowroot, healthier than cornstarch, helps bind everything together without gluten. The result is simple, moist, and rich in fruit. This dessert is perfect for those looking for a digestible and indulgent alternative. It can be enjoyed warm or cold. It's an easy way to take advantage of persimmon season. While searching online, I found a recipe on the blog "Ma Cagouille" that combines persimmons and kaffir lime, and I wanted to try it. Kaffir lime zest is powerful, and we love it at home, but you don't have to use it.
Ingredients
Preparation
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Preheat the oven: Preheat your oven to 180°C (350°F). Lightly grease a rectangular or round cake tin, or use a silicone mold. I used a 25cm (10-inch) round tin, but you can use a smaller tin for a thicker cake.
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Prepare the persimmons: Wash and peel the persimmons, cut them into thin slices (ideally using a mandoline or your food processor to obtain regular and very thin slices).
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Make the batter: Melt the butter. In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy. Add the milk, melted butter, kaffir lime zest, and vanilla extract (if using).
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Incorporate the dry ingredients: In a separate bowl, combine the rice and chestnut flour, arrowroot starch, baking powder, and salt. Gradually add this mixture to the liquid mixture, whisking constantly to avoid lumps.
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Assemble the cake: Add the persimmon slices to the batter and gently mix to coat them well. Pour the mixture into the prepared pan, smoothing the surface lightly.
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Baking: Bake for 35 to 40 minutes, or until the top is lightly golden and a knife inserted in the center comes out clean.
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Cooling: Allow to cool slightly before unmolding. This cake is best enjoyed at room temperature or slightly chilled.
Note
You can garnish this cake with a scoop of vanilla ice cream
