Recipe

Pistachio almond cake with poached persimmons

  • 1 hr 30 mins cooking
  • Serves 12
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Ingredients

Pistachio almond cake
  • 2 cup (320g) blanched almonds
  • 2 cup (280g) pistachios
  • 2 1/2 cup (400g) icing (confectioners’) sugar
  • 3/4 teaspoon ground cardamom
  • 2 teaspoon finely grated lemon rind
  • 2 eggs
  • 5 egg whites
  • green food colouring
  • 1/2 cup (40g) flaked almonds
  • 300 millilitre thickened (heavy) cream
  • 1/2 cup (140g) greek-style yoghurt
  • 2 teaspoon icing (confectioners’) sugar, extra
Poached persimmons
  • 1 vanilla bean
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 1 1/2 cup (375ml) water
  • 1 medium_piece lemon (140g), rind peeled thinly
  • 4 persimmons (900g) sliced

Method

Pistachio almond cake with poached persimmons
  • 1
    Preheat oven to 160°C. Grease a deep 22cm round cake pan; line base with baking paper, line side with three layers of baking paper.
  • 2
    Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds.
  • 3
    Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan.
  • 4
    Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup.
  • 5
    Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form.
  • 6
    Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and yoghurt cream.

Notes

The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge.