My motto is: Any excuse to make dessert! Persimmon heaven around here lately, as I mentioned in the previous post, so I decided to incorporate them into a cake a few days ago.
Chocolate Persimmon Cake
I layered sliced persimmon and bananas here, but berries would be nice, as would orange... or papaya... !!! There's just enough maca in here to taste it, but not overwhelm the choccie. I garnished with more persimmon, macadamia nuts, and shredded coconut.
1 1/2 cups cashews
2 Tbs agave
Seeds of 1/4 vanilla bean
1 Tbs coconut oil
2 pinches salt
Grind the cashews in a food processor. Add the remaining ingredients and pulse to combine all ingredients. Press into the bottom of an 8" spring form pan.
Spread sliced fruit of your choice evenly over the crust.
2 large avocados
2/3 cup palm sugar
1/4 cup liquid vanilla*
1/4 cup cacao powder
3 Tbs agave powder
1 Tbs maca powder
1/8 tsp salt
1/4 cup melted cacao butter
Blend all but the cacao butter, until smooth and creamy. Now add the butter and blend to incorporate.
Pour HALF this mixture over the sliced fruit.
Evenly spread another layer of fruit over top.
Spread the other HALF of the choccie. Decorate however you want!
I made a Vanilla Cream for the top using: banana, cashews, lucuma, and agave. Naughty me - sorry, I didn't measure this part!
*3 vanilla beans, chopped and blended with 1 cup water
Extra big blob of vanilla banana cream on mine!
Friend Gary taking a few shots with his professional cam and lights - I still have yet to get the pics back, but Im sure he was able to do the cake justice!