Inspired by Mediterranean flavors, this persimmon and almond cake is a sweet and comforting creation, ideal for a gourmet break. In Greece, desserts made from fruits and dried fruits are appreciated for their richness and soft texture. Persimmon, also known as “fruit of the gods” or “diospyros”, is an autumn fruit very appreciated for its sweetness and bright color. Combined with the almond powder, it brings a delicacy and creaminess which make this cake a real gluten-free pleasure. Easy to prepare, this dessert is perfect for young and old gourmands.
Ingredients
Preparation
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Preparing the persimmon pulp: Preheat your oven to 180°C (350°F). Peel the persimmons, remove the seeds and blend the flesh to obtain a smooth puree. Reserve.
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Preparation of the dough: In a large bowl, beat the eggs with the sugar until the mixture becomes foamy. Add the olive oil, vanilla extract and persimmon puree. Mix well until you obtain a homogeneous mixture.
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Incorporating the dry ingredients: In another bowl, mix the almond powder, cardamom, baking powder or bicarbonate of soda and a pinch of salt. Gradually incorporate these dry ingredients into the wet mixture while stirring gently with a spatula. The dough should be smooth and slightly thick.
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Cooking: Pour the dough into a silicone cake mold or one previously oiled and floured with almond flour or lined with baking paper. Sprinkle the top of the cake with flaked almonds or persimmon ranches if desired. Bake for about 30 to 35 minutes, or until the cake is golden brown and a toothpick comes out clean.
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Finishing and tasting: Let the cake cool before unmolding it. This persimmon and almond cake can be served alone or accompanied by natural yogurt or a drizzle of honey for a more intense taste.
Gluten-Free Persimmon and Almond Cake, gluten-free Greek dessert
