real raw kitchen: RECIPE: persimmon cake/pie dish

Thursday, November 7, 2013

RECIPE: persimmon cake/pie dish

What is this thing? Who knows. A collaborative effort by my husband and I to put together some flavors and make it look halfway decent only to pack it away in a container and send it to work to be devoured after lunch. I think it worked.

My husband has been patiently watching the persimmons ripen in our kitchen while quietly whining that he would love some persimmon bread pleeeaase. I still have some persimmon recipes in the werks but I put this together on a whim, hoping to assuage his desperation until the other recipes come to life.

This particular version relies on the persimmon, itself, to carry the flavor and sweetness. So, as a result, it's not incredibly sweet. My husband prefers desserts that are less dessert-ey and more fruit-ey, so that's why I chose to omit any sweetener of any kind. If you would prefer sweetness in your dessert, you can add the optional sweetener.



Persimmon Cake/Pieserves 1-2

Ingredients
For the crust:
  • 1/2 cup dried figs, soaked in water
  • 1/4 cup almonds, soaked in water
  • 1 t cinnamon
  • 1/4 t nutmeg, allspice, ginger, cloves, etc (optional)
For the filling:
  • a recipe
  • 1 persimmon (very ripe)
  • 2-4 T maple syrup (not raw) - OPTIONAL
Instructions
For the crust:

  • Place the soaked figs in a food processor, blender or mini chopper** until a a chunky dough forms. 
  • Place the dough in a large bowl. 
  • Process the almonds a bit until a crumbly mixture forms and add to the bowl. 
  • Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.
  • Press down into a pie dish until evenly distributed.
For the filling:
  • Place the ingredients in a food processor, blender or mini chopper** and process until a paste forms.
  • Spread over the top of your crust.

I lined the crust with shredded coconut to fancify it, but that is totally optional and not necessary to the dish.


**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

2 comments:

  1. Just got a batch of baking persimmons & I'm happy I found this easy recipe!

    Carmen ☼

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    Replies
    1. Yay!! I'm so glad! I love this recipe because it's just so easy to whip together quickly, and you can make it as sweet as you'd like! If you want a firmer crust, throw in some more nuts. Enjoy!

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