Persimmon Almond cake

A tender seasonal almond cake that celebrates the sweet unique flavor of ripe persimmons. Simple, rustic and perfect to bring in the beauty of the fall season.

For the cake

4-5 ripe persimmons, sliced thin, skin off

3/4 cup raw cane sugar, coconut sugar, or monk fruit

3/4 cup organic unsalted Butter

4 Eggs

1/2 cup almond milk, or dairy milk

1 tsp Vanilla

1 1/2 cups Almond Meal Flour

1/2 cup Coconut Flour

1/4 tsp salt

2 tsp Baking Powder

Preheat oven to 350.

Cake Method ~

Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time ,and beat until fully blended. Add milk and vanilla and mix until just combined.

In a separate bowl, combine flour, salt and baking powder. Beat the dry ingredients into the wet ingredients, and beat until creamy. Do not over mix.

Line a greased 9x13 cake pan with parchment paper for easy removal. Lay the sliced persimmons in a circular design. Pour the batter over the persimmons, and smooth out with offset spatula, or rubber spatula.  The batter will be thick. Be sure its even all around.

Bake for 30 minutes. Let completely cool on the rack before turning cake over to reveal the persimmons. Serve with coconut whipped cream, or dairy whipped cream

Whipping Coconut Creme -

Add cold  solid parts of the coconut milk to a bowl with a whipping attachment. Add maple syrup, or confectioners sugar, to taste, and vanilla. Whip on high speed, until fluffy.

 If using whipping cream, use stainless steel bowl with whipping attachment and put in refrigerator to keep cold. Add 1-2 tbsp. maple syrup, or confectioners sugar and 1 1/2 tsp. of pure vanilla extract. Whip at medium to high speed until it is softly whipped.

Serve whipped cream next to a slice of the cake.