Inspired by Mediterranean flavors, this persimmon and almond cake is a sweet and comforting creation, ideal for a delicious break. In Greece, desserts made with fruit and dried fruit are prized for their richness and moist texture. The persimmon, also known as the "fruit of the gods" or "diospyros," is an autumn fruit highly valued for its sweetness and vibrant color. Combined with almond flour, it brings a delicate and creamy texture that makes this cake a true gluten-free delight. Easy to prepare, this dessert is perfect for sweet tooths of all ages.

Gluten-Free Persimmon and Almond Cake (Greece)

Merger

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Preparation time 15 mins Cooking time 35 mins Total time 50 mins

Difficulty: Beginner Servings: 8 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: In Autumn

Ingredients

Servings

• 2 or 2-3 ripe persimmons (approximately 300g of pulp)

• 150 g of almond powder

• 100g of coconut sugar (or brown sugar)

• 3 eggs

• 50 ml of mild olive oil

• 1 teaspoon of vanilla extract

• ^1/2 _tsp ground cardamom​

• 1 tsp of gluten-free baking powder or baking soda

• A pinch of salt

• Sliced ​​almonds or persimmon slices (optional)

Preparation

1. Preparing the persimmon pulp: Preheat your oven to 180°C (350°F). Peel the persimmons, remove the seeds, and blend the flesh until smooth. Set aside.
2. To prepare the batter: In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy. Add the olive oil, vanilla extract, and persimmon puree. Mix well until smooth.
3. Incorporating the dry ingredients: In a separate bowl, combine the almond flour, cardamom, baking powder or baking soda, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, stirring gently with a spatula. The batter should be smooth and slightly thick.
4. Baking: Pour the batter into a silicone cake pan or a pan that has been greased and floured with almond flour or lined with parchment paper. Sprinkle the top of the cake with slivered almonds or persimmon slices, if desired. Bake for approximately 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
5. Finishing and serving: Let the cake cool before unmolding. This persimmon and almond cake can be served on its own or with plain yogurt or a drizzle of honey for a more intense flavor.

Keywords: Gluten-free persimmon and almond cake, gluten-free Greek dessert

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