SAFFRON PERSIMMON UPSIDE DOWN CAKE
Persimmons are a fruit that have historically not been a “go-to” in my kitchen, but are quickly becoming one because of their versatility and set apart flavor.
Combined with aromatic saffron, this cake is distinct in taste, but subtle enough to eat with breakfast, lunch or dinner. I like to drizzle it with yogurt and honey. Take it a step further and toast the sides of each cake slice before serving.
Serves 8-10
YOU WILL NEED
1 ¼ cup maple syrup, divided
¾ cup, plus 2 tablespoons ghee, unsalted butter or coconut oil, melted and cooled, plus more for greasing
¾ teaspoon fine sea salt, divided
2 persimmons
2 cups cassava flour
1 teaspoon baking soda
1 cup non dairy milk
½ cup orange juice
2 eggs
1 teaspoon vanilla extract
½ teaspoon saffron threads
Salted Carmel Glaze, recipe below
TO MAKE
Preheat the oven to 350ºF. Grease a springform pan with ghee and line the bottom with parchment paper.
In a small bowl, whisk together ¼ cup maple syrup, 2 tablespoons ghee and ¼ teaspoon salt. Pour the maple syrup mixture into the springform pan and spread it to cover the parchment paper.
Thinly slice the persimmons, removing the seeds. Arrange the slices on the bottom of the springform pan. Set aside.
In a large bowl, whisk together the cassava flour, baking soda, and ½ teaspoon salt.
In a separate bowl, whisk together the remaining 1 cup maple syrup, non dairy milk, ¾ cup ghee, orange juice, eggs, vanilla extract, and saffron threads. Pour this mixture into the cassava flour mixture and whisk to combine into a batter.
Pour the batter into the springform pan, gently spreading to cover the persimmon slices. Bake for 25-30 minutes, until a toothpick comes out clean.
Place on a serving platter and drizzle with a nondairy yogurt or kefir before serving.
for the SALTED CARAMEL GLAZE
¼ cup maple syrup
¼ cup coconut cream
½ teaspoon fine sea salt
½ teaspoon vanilla extract
In a small saucepan set over medium heat, whisk together the maple syrup and coconut cream and bring to a simmer, stirring consistently, until the mixture begins to foam, 3-5 minutes. Reduce the heat to medium low, stirring until the mixture is slightly thickened and coats the back of a metal spoon, another 3-5 minutes. Whisk the salt and vanilla.
Remove the pan from the heat and pour the glaze over the Saffron Persimmon Upside Down Cake. Serve right away.