Persimmon Almond and Bundt Cake

Warren Mendes

Ingredients:

Serves: 10

  • 400-500g weight of ripe persimmon
  • 1/2 cup honey
  • 1 ¼ cup caster sugar
  • 250g unsalted butter, melted and cooled
  • 4 XL eggs, at room temp
  • 1 tsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp vanilla bean extract
  • 300g (2 cups) self raising flour
  • 100g almond meal

Yoghurt Drizzle:

  • 1 ¼ cup icing sugar, sifted
  • ¼ cup thick Greek style yoghurt

Method:

  1. Butter a 23cm bundt pan and set aside. Preheat the oven to 170 conventional.
  2. Place the drained apricot, honey, sugar, in a large bowl and use a stick blender to break down the fruit. Add the butter, eggs, vinegar, oil, vanilla and a pinch of salt and process to combine until smooth. Fold through the flour and almond meal using a large spoon or spatula then pour into a well greased 23cm bundt pan.
  3. Bake for 55-60 minutes or until a skewer comes out clean.
  4. Allow to cool in the pan for 10 minutes then invert onto a cooling rack.
  5. For the icing, combine the yoghurt and icing sugar. Once the cake has cooled, drizzle over the icing and serve.

Our friends at Wine Selectors suggest pairing this dish with a Late harvest Riesling.

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