But back to persimmons and their role in an experimental 'cake' I made two days ago. I use the word 'cake' lightly as it didn't quite reach the height of a cake, bless it. It did taste rather luscious though which was a surprise.
I wanted to try making a vegan cake without wheat or sugar so I bundled in a few scant ingredients so I didn't waste anything. Not like the prior baking fiasco earlier in the week that involved wasting four courgettes, a cup of cocoa and too much expensive NZ honey. Just when I'd finished blending the ingredients for this persimmon cake and had said a little prayer to the vegan baking gods, I realised I still hadn't unpacked a cake tin. All I had was a glass baking bowl. What could I do but pour the mixture into the glass bowl and wish it well as it was placed into the oven and appeared to look back at me nervously, as if to ask, 'am I meant to seriously turn into a cake, luv? Look at me. I've got nowhere to go but out'.
Almost 25 minutes later out came the cake, or let's call it a torta because it definitely had a rustic, Italian thing going on. It was flat but it had turned golden and the dried fruit was peeking out here and there, quite attractively. It tasted good. It tasted even better after a day or two. Marzipan-like from the ground almonds and just the right amount of sweetness from the stewed persimmon, dates, apricots and tablespoon of agave. You only need a small amount as it is rich and dense. It's definitely worth a try if you want a sliver of a treat with your tea in the morning, afternoon or evening.
(I've doubled the ingredients below, from the version I made)
6 medjool dates, chopped
6 dried apricots, chopped
1 cup of ground almonds
6 tablespoons gram flour (chickpea flour)
2 tablespoon agave syrup
2 tablespoon extra virgin olive oil
1 teaspoon of bicarbonate of soda
2 teaspoons of apple cider vinegar
- Preheat oven to about 180°. Grease baking pan with a bit of olive oil.
- Chop persimmon, dates and dried apricots and place in a pot with a little water. Simmer for about 10 minutes. Let the mixture cool.
- Combine dry ingredients - ground almonds, gram flour and bicarbonate of soda.
- Combine wet ingredients - agave syrup, extra virgin olive oil, apple cider vinegar and six tablespoons of water.
- Mix dry and wet ingredients together along with the cooled fruit mixture.
- Place in oven and cook for 45 minutes to an hour (when I cooked mine with half the ingredients, I needed 30 minutes so maybe keep checking on it after 45 minutes just to be safe).
- Allow to cool on baking tray then enjoy!
Have a good weekend. I'm planning to go to the Food Show in Wellington tomorrow. Hopefully, I'll get some more inspiration for some new recipes!