Gluten Free Persimmon Bread-Cake
 
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Delicious and moist bejewelled persimmon bread-cake (gluten free)
Author:
Recipe type: Snack / Dessert
Serves: 1 loaf
Ingredients
  • 2 cups flour (I use gluten free mix of buckwheat, rice and tapioca flour, refer to amount below *)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon raw sugar
  • 330g (1 cup) persimmon puree (from about 3 squishy soft persimmons pureed with skin in a food processor)
  • 112ml (1/2 cup) melted butter (or swap with olive oil for dairy free option)
  • 2 small eggs - lightly beaten
  • 2 tablespoon Port (or cognac/whiskey) - Optional **
  • 4 dried figs - chopped (or 2 tablespoon of any dried fruits)
  • ½ cup pumpkin seeds (or preferred nuts - chopped)
  • 2 tablespoon pomegranate seeds (optional)
Instructions
  1. Preheat oven to 350ºF (180ºC) degrees. Brush the loaf pan (I use 25cm x 10 cm) with butter and line with baking paper.
  2. Sift the first 5 dry ingredients in a large mixing bowl.
  3. Add in melted butter, eggs, liquor, persimmon puree and stir well with a spatula. Then add in the nuts and raisins, and mix well.
  4. Bake for 1 hour or until toothpick inserted into the center comes out clean. Cool on the rack before cutting. Store at room temperature for 2 days, and best to keep chill in the fridge. It can also be frozen.
Notes
* Gluten Free Flour Mix:
160g (1 cup) buckwheat flour
65g (1/2 cup) rice flour
65g (1/2 cup) tapioca flour
** a good non-liqour replacement would be pomegranate juice
Recipe by at https://justasdelish.com/?p=15755