Persimmon Walnut Cake With Cardamom

When persimmons are very ripe they have a rich honey caramel flavour. The luscious texture makes them taste even sweeter. 

This cake is a low effort recipe that is perfect for your afternoon snacking cravings !

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First layer

Second swirling layer

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Ingredients:

Topping

·       1 persimmon fruit

·       1 tablespoon of unsalted butter

·       1 tablespoon maple syrup

·       1 tablespoon brown sugar

·       Pinch of salt

·       Pinch of cardamom

Cake

·       1 persimmon fruit

·       80 g finely chopped roasted walnuts

·       3 eggs

·       50 g brown sugar

·       100 g white sugar

·       3 tablespoons of full fat (plant-based) yoghurt

·       100 ml sunflower oil

·       80 g whole grain wheat flour

·       100 g self-rising flour

·       ¼ teaspoon of baking powder

·       ¼ teaspoon of salt

·       ½ teaspoon of cardamom

·       ½ teaspoon of vanilla powder

·       1 tablespoon of raw cacao powder 

 Extra: 20 cm-spring form

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Directions:

1. Start with the sauce for the topping: Combine the butter, maple syrup, brown sugar, cardamom & salt in a small sauce pan and let it simmer for 2-3 min. Set aside. 

2. Cut 1 persimmon in fine cubes. Place these with a nob of butter and a splash of water in a saucepan on low heat. Let this simmer until you get a compote-consistency. Set aside. 

2. Combine the whole-wheat flour, self-rising flour, baking powder, salt, cardamom & vanilla in a bowl and set aside. 

3. Preheat the oven at 170°C. Combine the eggs and the sugars in a stand mixer or kenwood and mix on high speed for +/- 5 min. until lighter and doubled in volume.

4.  Reduce speed to medium-low and gradually stream in the oil. Add dry ingredients in 2 additions, alternating with persimmon compote, yoghurt and chopped walnuts. Put 1/3 of the mixture in a second bowl and add the cacao powder. Fold in and set aside. 

5. Line the bottom of a 20 cm round spring form with parchment paper. Cut the second persimmon in thin slices. Cover the bottom of the tin with the sauce and arrange the slices circle-wise on the sauce. 

6.  Poor the light 2/3 mixture over the slices and dollop 5-6 big spoons of the cacao-mixture in the light mixture. Using the back of a spoon, swirl the two in each other. 

7.  Place the cake in the preheated oven at 170°C for +/- 45 minutes. 

8.  Serve the cake upside down. 

Optional: Sprinkle with some leftover chopped walnuts