Persimmon Cake with Crispy Chocolate Shell

When the persimmons are filling the baskets there are only so many you can eat and share in a day. I decided to stew some up and put them through the mouli to turn to pulp and add to our daily breakfast. To my surprise by the time I went to put them in the fridge they had set like jelly! I had absolutely no idea they were so full of pectin and so instead of breakfast they became this cake! 

The base is a favourite recipe that I have had for years and use often when a light base is required. 

This is a different cake, but sometimes it’s nice to find
 something that is new, interesting and worthy of a ­conversation about.

My top three tips for baking with wholefoods are shared in another blog, so make sure you have a look when you have a moment, to discover how to stop your galette or pie base going soggy, where to find naturally occurring pectin in a common household fruit, and how to add super crispy sugar free crunch to any home made slice recipe.

And don't forget to stock up on 100% raw, unpasteurized Manuka Honey while you're here. 



1 cup of rolled oats
1 cup of wholemeal flour
1 tsp baking powder
½ tsp cinnamon
½ cup coconut
3.5oz (100 g) melted butter
2 tablespoons Manuka Honey
1 tsp baking powder



6 average sized persimmons (yield approx. 5-6 cups)
2 teaspoons pure vanilla extract
2 tablespoons Manuka Honey
Juice of a lemon



Block of organic 80% dark chocolate
A good dollop of deodorized coconut oil
1 persimmon
Brazil nuts
Coconut threads
Cacao nibs



Preheat oven to 356˙F (180˙C), then grease and line a standard spring-form tin approx. 9.85’ (25cm) diameter. I did both the sides and bottom.


In a food processer add your oats, wholemeal flour, baking powder, cinnamon, 1/2 cup coconut, melted butter, 2 tbsp manuka honey, 1 tbsp baking powder and blend altogether until the mixture comes together, remove from processor and press firmly into the bottom of the spring form tin.


Pop into the oven for approx. 10 -12 minutes until lightly browned and cooked through.  Remove from oven and allow to cool.


Cut persimmons into chunk size pieces and pop into a medium sized pot with the vanilla and lemon juice, on medium heat start to cook the persimmons through, stirring regularly so they don’t burn or stick on the bottom. 


As they start to go mushy, turn the heat down and pop on a lid, but keep a very good eye on them and continue to stir regularly. They take approx. 10 mins to cook.


Remove from heat and once cooled down a bit, put through the mouli and make the pulp… add the honey. Mix well and pour the required amount of pulp into the cooked base, then cover with an upturned plate larger than the spring-form tin and refrigerate.


Once set (it doesn’t take too long), remove from the fridge and decorate.  This is always the best bit… other than eating and sharing it.


Have your cake plate ready, loosen the ring on the spring-form tin and very gently remove the outer circle of the tin.


With the help of a large flat spatula in one hand and careful lifting with the other, move onto the plate. If it is too hard simply keep the cake on the bottom of the tin with paper intact.


I chopped up a block of organic 80% dark chocolate with a good dollop of deodorized coconut oil mixed in and melted them together in the microwave. 


NOTE: you need to do this in quick bursts and stages so the chocolate doesn’t burn.  I know… I’ve done it several times and still learning.


Pour over the cake and spread quickly, add coconut threads, nuts, and anything else that works for you… a great chance to get creative!


My suggestion is to eat and share this cake within a few days.

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