Persimmon Saffron Almond Cake
The colorful, delightful fruit of persimmons makes a moist and delicate cake. Isn’t it clever the word stressed spelled backward becomes dessert? “Intuitive eating” is good for our overall relationship with food and might even be associated with a more nutritious lifestyle.
Persimmon Saffron Almond Cake is gluten-free and delightful.
It was another year to showcase a spectrum of bright, colorful food and plates, hoping it was a balm for the senses to embrace us with optimism no matter what we faced this year.
I’m falling for this concept of “amateur.” Nigella Lawson, a self-proclaimed nonexpert, has always supported the pursuits of the home cook. Early in my twenties, I watched every episode of her cooking show. She was sensual and self-effacing, the antithesis of an expert, and she never seemed like a bore to be around.
Amateur in Latin comes from “amatore,” Latin for “lover.” Or it can mean “someone who does something for the simple act of loving what they do.”
Nigella was a guest on the Splendid Table podcast, talking about this subject. She is a beautiful observer of life, and her discussion helped me not give up this year, to go on in the spirit of amateur, okay to have more questions than answers and plunge into life without fear – go for it and bring it with love.
This version of the almond cake was adapted from Nigella’s Iconic Clementine Almond Cake. I celebrate the amateur in all of us, explore and play, create without consequences, and be aware of our inherited value in the world. Happy New Year.
AKA Happy New Year’s Eve Lucky Cake
Three medium ripe persimmon or clementines
Five eggs
3/4 cup coconut sugar
2 1/2 cups almond flour
1 tsp gluten-free baking powder
One teaspoon saffron
1/2 teaspoon salt
In a bowl, combine almond flour and baking powder. Next, put overripe, and skins removed persimmon into a food processor until smooth and pour into another mixing bowl. Add eggs, sugar, saffron, and process together until thick and smooth. Add remaining dry ingredients into the wet and gently combine until blended.
Pour the cake mixture into the prepared 8″ cake round and bake for an hour at 350 degrees; when a skewer comes out clean, you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, on a rack, but in the cake round. When the cake’s cold, you can take it and add your favorite toppings. I love this cake, and I hope you do too.
