Pistachio and almond cake with poached persimmons

Wonderfully light and fragrant, this beautiful pistachio and almond cake goes perfectly topped with crunchy flaked almonds and sweet and syrupy persimmons. Your weekend baking project is sorted!
almond cake
1H 35M


Pistachio and almond cake
Poached persimmons


Pistachio and almond cake 
with poached persimmons

1.Oreheat the oven to 160°C (140°C fan-forced). Grease a deep 22cm round cake pan; line the base and 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 the rind, eggs and egg whites. Tint green with a few drops of colouring. Spread the mixture into the pan; smooth the surface. Sprinkle evenly with the flaked almonds.
3.Bake cake for about 1¼ hours; cover loosely with foil if over-browning. (Because this cake contains no flour, it is tricky to test if it’s cooked using a skewer. Instead, expect the cake to dome slightly and 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 the sugar, water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer. Add the persimmons, covering with a round of baking paper; cook for 8 minutes or until just tender. Cool persimmons in syrup.
5.Beat cream and yogurt in a small bowl with an electric mixer until soft peaks form.
6.Serve cake with poached persimmons and yogurt cream.

Cake suitable to freeze without fruit 
on top. Not suitable to microwave.


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