Almond & persimmon cake

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.

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine New Zealand

Ingredients
 
 

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 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.
Keyword vegan
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