I was at the market recently, and found a bunch of beautiful Sharon fruit. So, naturally, I put a few aside to eat on their own, and used the rest to bake a cake! I love the sweet, candy-like flavour of Sharon fruit! Sharon fruit, also known as persimmon, is full of vitamins A and C, as well as antioxidants. Sharon fruit has a sweet, pleasing flavour that works well in baking.
If you follow my blog regularly, you know I’m very particular about my flours. Not only do various flours have different texture or flavour profiles, they also have different health benefits. In this case, I chose a combination of buckwheat flour and coconut flour. Coconut flour has a light, sweet flavour that does exceedingly well in baked goods, and a light, bouncy texture that is similar to almond flour but much more stable in a recipe such as this. Buckwheat flour is incredibly high in protein, fiber, and incredibly rich in antioxidants. Both flours have their own sweet flavours that play off each other nicely. In order to keep my cake moist, I used a combination of hazelnut butter, coconut milk and oil, and agave syrup, which also added to the sweetness of the end product. Hazelnut butter is incredible for several reasons. Firstly, it tastes great and works well with the raw cacao in this recipe. More importantly, it is full of “good fats”- monounsaturated fats that lower cholesterol and can help manage ailments such as diabetes.
I chose to add raisins to this recipe for a little extra sweetness and texture, but if you don’t love raisins you can definitely leave them out! Likewise, any other dried fruit could easily be substituted for raisins- dried apricots, cranberries, or even dried blueberries would all add an interesting twist to this cake.
This cake will keep for 3 days if wrapped well and refrigerated. It is delicious as a dessert or snack, and also works well as a breakfast option! The next time you’re at the market and come across some lovely Sharon Fruit, tuck a few aside and try this recipe. Until next time, eat well to live well!
- 300 ml Coconut milk
- 2 tbsp Raw Cacao
- 2 tbsp Hazelnut Butter
- 1 tbsp Chia Seeds soaked in ¼ cup of water
- 1/2 cup Coconut oil
- 1 cup Coconut flour
- 1 cup Buckwheat flour
- 1/2 tsp Baking powder
- 1/2 tsp Himalayan pink salt
- 1 tsp Corn flour
- 5 tbsp Agave syrup
- 3 Sharon fruit
- 1/2 cup Raisins
- Toasted Almonds
Preheat oven to 185 C (375 F)
2. In a medium saucepan over low heat, stir together the coconut milk, raw cacao, hazelnut butter, and chia seeds with their soaking water.
3. In a large mixing bowl, combine the coconut oil, Agave syrup and raisins with the buckwheat flour, baking powder, corn flour, and salt. Add the warm coconut milk mixture, and mix well.
4. Pour the batter into a prepared baking mold. Slice Sharon Fruit , place at the top of the cake. Brush lightly with coconut oil.
5. Bake at 185C for 30 min. Remove from oven, and finish with toasted almond flakes. Allow to cool fully before cutting.