Persimmon season is upon us and while I am not their biggest fan, it is nice to use them once a year for something. This is a simple classic crumble cake, spiced with cardamom and cinnamon. I like to serve mine with ice cream or vanilla sauce.
Persimmon crumble cake – serves 6 to 8
260 g flour
1 tbsp cardamom pods
1 tsp baking powder
1 tsp baking soda
pinch of salt
2.5 dl/ 250 ml plant based milk
0.8 dl/ 80 ml oil
0.5 dl/ 50 ml apple sauce
80 g sugar
1 tsp cider vinegar
2 ripe persimmon, peeled and cut into thick half moons
for the crumble topping
50 g vegan butter/ margarine
75 g flour
50 g sugar
1/2 tsp cinnamon
Preheat the oven to 160 degrees c. and grease and dust with flour a 28 cm pie dish.
Crush the cardamom pods and remove their seeds. Grind them in a pestle and mortar and sift together along with the flour, baking powder, soda and salt.
In a separate bowl, whisk together the milk, oil, apple sauce, sugar and cider vinegar.
Next make the crumble topping. in a small bowl, rub the butter/ margarine into the flour, cinnamon and sugar, using your fingertips. Add a few drops of water and squash the mixture to form a rough crumble mixture.
Add the whisked wet ingredients to your sifted flour. Mix well and pour into your prepared pie dish. Carefully space out the persimmon, pushing in a little. Top with the crumble mixture and bake in the oven for 30 – 35 minutes, until golden.