Gluten Free Persimmon Cake

The words gluten free and cake don't normally go together, but hail! I have found a way for the two to marry together perfectly in a bite full of deliciousness. I am not one for sweets, but I had recently been to an Outstanding in the Field dinner with my mom, her friend Lisa, and my friend Chris and we had had a persimmon dessert that was just divine. While I was trying my best to imitate it, I had to keep the gluten factor in mind so I found this lovely recipe from Another Damn Cooking Blog.

Persimmons are in season from October to February, so you still have time to make this bomb ass dessert. Persimmons are such an underrated fruit, and I am here to retaliate and say stop the hate on persimmons (Rachel, I am looking at you). They are delicious, crisp, tart and sweet all at the same time so if you have never had one or haven't had one since you were 5, I beg you to try again.

Persimmons are often referred to as "fruit of the Gods" because their trees can reach up to 70 feet tall! When choosing persimmons, you'll have some options. The most commonly seen persimmon is the Fuyu (the taller, leaner one) but you'll also find the Hachiya as well (the shorter, rounder oner). I am not a persimmon hater (Rachel), so I will eat any and all. One thing to keep in mind is that once a persimmon is picked, it starts to ripen so one can truly go from good to bad overnight. Be aware if you want to eat yours raw! For this recipe, you want them a bit ripe so take your time.

Ingredients:

3 medium ripe persimmons
5 eggs
3/4 cups caster sugar
2 1/2 cups almond flour
1 teaspoon baking powder
Powdered sugar (confectioner sugar) for top
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt

Directions:

1. In a small bowl, combine almond flour and baking powder and set aside.

2. Put unpeeled persimmon into food processor until smooth. Add eggs and sugar to persimmon, and process until thickened. Add remaining ingredients and pulse until blended.

3. Pour into greased pan and bake at 350 for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, and turn over to finish cooling right way up.