Almond & persimmon cake

Name: Almond & Persimmon cake (Vegan)
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 100 g FreshLife almond flour; Zest of 1 lemon; 250 g sugar; 250 g self-raising flour; pinch of salt; 1 1/2 tsp baking powder; 125 ml olive oil; 250 ml almond milk; 1 tsp vanilla extract; 2 persimmons; 50 g Freshlife sliced almonds; Icing sugar (to serve)

Birdseye veiw of a round cake on a plate with persimmon slices and almonds.

Beautiful persimmons are in season! Enjoy them while they are plenty in this vegan almond and persimmon cake.

Print Pin Rate

Prep Time 10

Cook Time 1 5

Total Time 1 15

Course Dessert, Snack

Cuisine New Zealand

Ingredients

100 g FreshLife almond flour
Zest of 1 lemon
250 g sugar
250 g self-raising flour
pinch of salt
1 ½ tsp baking powder
125 ml olive oil
250 ml almond milk
1 tsp vanilla extract
2 persimmons
50 g Freshlife sliced almonds
Icing sugar to serve

Instructions

Preheat the oven to 180°C. Line a 20cm round cake tin with baking paper.
In a large bowl add the sugar and lemon zest. Using your fingertips, rub the lemon zest into the sugar.
Add the FreshLife almond flour, self-raising flour, baking powder, and salt. Mix to combine.
Pour in the oil, almond milk, and vanilla extract, mix to form a batter, and pour into the cake tin.
Slice the persimmons. Fan out the slices and arrange them on top of the cake. Sprinkle the sliced almonds in between the persimmons.
Bake for 65 min.
Remove from the oven and set aside to cool.
Dust with icing sugar and serve.