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Ingredients
Cake
14 ounces all purpose flour
½ ounce baking powder
1 teaspoon salt
18 ½ ounces sugar and 1 cup additional
for lining molds
7 ounces almond flour
9 eggs
zest of 2 oranges
1 teaspoon vanilla extract
8 ounces extra virgin olive oil and 1 cup additional
for lining molds
4 ripe fuyu persimmons
2/3 ounces raw sugar
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Method
Brush cake mold with additional olive oil and line
with additional sugar.
Set aside until use. Sift together flour, almond flour
and baking powder.
Trim off skin of persimmon and cut each half into
8 wedges.
In a mixer, beat eggs at medium speed with orange
zest until frothy, 1 minute.
Add sugar and salt and beat at high speed until ribbon
stage, about 5 minutes. Add vanilla and beat for another
minute. Whisk in dry ingredients at low speed until
incorporated. Take some of the batter to make a liaison
with oil. Fold into rest of batter, making sure that
there aren’t any lumps. Fill cake mold with cake batter
and place 3 wedges of persimmon in the center. Use
remaining additional olive oil to brush the top of
persimmon. Sprinkle the top of persimmon wedges with
a pinch of raw sugar. Bake in preheated 350ºF
oven until tester comes out clean in the center, about
12 minutes. Let cool slightly before unmolding.
Serves 20
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