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Persimmon Oat Cake!

By 22:06 , , , , ,

A tart that failed.
Or maybe not really.

So I called it a Cake-Tart.
Persimmon Cake-Tart filled with grape pudding and pink beetroot pudding, topped with blueberries, coconut flakes and cacao nibs. ☺

It didn't hold together as I took it out of the pan, so I stuffed it into this dish instead.
I made my first Instavid for this! ^^
The texture is somewhat candy-like, if that makes any sense. Sweet without any added sugar, and the texture is crumbly yet stick-in-your-teeth-y. Really so good. ;)

I tried it again as a cake! I used a slightly larger and riper persimmon for this and didn't have to add any water to the batter.
Pureed persimmon tastes way better than any jam oh gosh. ♡♡♡


Stuffed it with blueberry tofu pudding and topped it with more blueberries, hemp hearts and coconut flakes. The pudding looks so.. bleugh here. :X
'Cleaned up' the pudding. Looks better ☺ I added a natural dried apricot and some cacao nibs to the batter for this.

This didn't turn out as 'candy-like' as the cake-tart, probably because I baked it at a higher temperature!

The last mouthful.

If anyone has noticed, Mondays are usually Baking with Oatmeal or Baked Oatmeal days! ☺


Persimmon Oat Cake
Serves 1

Ingredients
  • 1 medium ripe persimmon
  • 1/2 cup oat flour (rolled oats pulsed in a food processor)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • optional: 2 tbsp water if your persimmon doesn't puree well
  • spices: cinnamon, nutmeg, ground ginger
Method
  1. Puree the persimmon (with skin) in a food processor until smooth. Add 1-2 tbsp water if needed.
  2. Mix in oat flour, baking powder, baking soda and spices.
  3. Oil a pie pan. Pour the dough in and smooth it out. Dough will be thick and sticky.
  4. Bake at 180 deg C in a preheated oven for 20-25 mins, or until toothpick comes out clean. Cool and enjoy! ☺

Tofu Pudding
This is very versatile and works well with nearly any fruit/sweet vegetable! Blueberries, grapes, banana, beetroot etc. Or try adding cocoa/cacao too ☺

Ingredients
  • 1/2 tube (125g) silken tofu
  • 2 tsp psyllium husk (flaxseed meal works too, but you may need to use more)
  • liquid sweetener to taste
  • fruit/sweet vegetable (I added a small handful of blueberries for this blueberry tofu mousse)
Method
Blend add ingredients together. Let it sit for at least 15 mins as it thickens. If you find it too thick, add some plant milk/water/more watery fruit. Chill in fridge if desired.







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