Torta di Caci e kumquat (Persimmon and Kumquat Cake)
by Cathy Connally
Torta di Caci e kumquat (Persimmon and Kumquat Cake)
Rated 5 stars by 1 users
Category
Dessert
Servings
8
Prep Time
35 minutes
Cook Time
35 minutes
My mother told me a story that when she was a child, they ripened persimmons on the roof of their house. They had to check them to make sure the birds did not eat them first. This cake is a take on a traditional Torti di Caci e noci and a tribute to that childhood story and to Giovanna, her mother, who tried to get me to sit down and make lace and do embroidery, which I had no time for. The decorative nature of the baked kumquat sections remind me of the lace that Giovanna so painstakingly made by hand. I hope this makes up for my lack of interest at the time, Giovanna.
Flavours: Sweet fragrant persimmons and kumquats with a creamy luxurious cake.
Benefits: Zero cholesterol, lower in sugar than a traditional cake, when made with monkfruit, and loaded with anti-oxidants to improve heart health and manage blood sugar.
Yield: One 8-inch (20. 32 cm) cake, 8 servings
Total Time: 1 hour 5 minutes
Equipment: 8-inch (20. 32 cm) springform pan, parchment paper, whisk, mixing bowls, silicone spatula, foil, wooden skewer
Author:
Cathy Connally
Ingredients
- 1 ripe persimmon (168 g), cut into slices
- 8-10 kumquats, (160-200 g) cut into slices
- ¼ cup (45 g) coconut sugar
- 3 chia seed eggs (3 tbsp (45 g) ground chia seeds, ½ cup plus 1 tbsp water, 113 g)
- 1 cup (100 g) unbleached cake flour, sifted
- 1 cup (100 g) almond flour
- 2 tsp baking powder
- 4½ tbsp (75 g) unsweetened apple sauce
- 3½ tbsp (50 g) almond butter ( could add back 2 Tbsp if too dry)
- ½ tsp monk fruit or ½ cup (100 g) sugar
- 1 cup (184 g) unsweetened non-dairy milk (almond, walnut, soy, etc.)
Directions
- Preheat oven to 350°F (177°C).
- Mix chia seed eggs and set aside for 3-5 minutes.
- Place an oversize piece of parchment paper into the bottom of the spring from pan. Before securing the lock, press the parchment paper down so that it is not tight.
- Evenly distribute the coconut sugar onto the bottom of the parchment paper. Place the persimmon and kumquat slices on top of the sugar layer in the desired design. Set aside.
- In a medium bowl, whisk together the cake flour, almond flour, monk fruit (or sugar) and baking powder until well mixed. Set aside.
- In a medium bowl, mix the almond butter, applesauce, chia eggs and non-dairy milk and whisk until there are no lumps. The consistency should be fairly thick. Use a silicone spatula to evenly spread the batter on top of the fruit, being careful not to move the fruit around.
- Bake for 20 minutes. Cover with foil and bake for 10-15 minutes more. Do not over bake. Check for doneness with a wooden skewer.
- Let cool for 30 minutes and use a dull knife to release the inner edges of the cake prior to releasing the lock. After releasing the lock and removing the outer pan, use a plate to cover the cake and quickly flip it over. Remove the parchment paper layer carefully. Let the cake cook for at least 30 minutes before slicing.
Recipe Note
|
Nutrition (Per Serving): 4 oz (132 g) monk fruit | sugar |
|
|
Calories |
154 | 201 |
|
Fat |
4.6 g |
|
Saturated Fat |
.3 g |
|
Cholesterol |
0 mg |
|
Carbohydrate |
25.6 g | 38.1 g |
|
Fibre |
3.2 g |
|
Protein |
3.6 g |
|
Sugar |
11.4 g | 23.9 g |
|
Sodium |
25 mg |