Kaki fruits are in full season and can be of an acquired taste. They are delicious on their own, eaten as an apple, or transformed into a very tasty cake as you will soon discover!
Ingredients:
Kaki filling:
- 2 tbsp butter
- 45g dark brown sugar
- 4 Kakis peeled and chopped
- 2 tbsp lemon juice, fresh if you can (unlike me!)
- 2 tbsp cornstarch
- 60ml water
For the batter:
- 110g soft butter
- 125g light brown sugar
- 3 eggs
- 525g flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp ground cinnamon
- ¼tsp salt
- 375ml buttermilk (if unavailable, make your own adding 3 tsp white wine vinegar to skimmed or semi milk)
- 1 tsp cinnamon extract
For the crumbs topping:
- 55g butter
- 75g flour
- 75g light brown or vanilla sugar
- ¼ tsp ground vanilla
Preparation:
- Fruit filling:
- Melt the butter in a medium size pan and add the brown sugar
- Add the chopped fruits and lemon juice and cook, stirring for 2 to 3mn
- In a small bowl, dissolve the cornstarch in the water
- Add to the pan and cook a further 2mn until thick
- Leave to cool down completely
2. Cake batter:
- Start by making up the buttermilk if you haven’t got any
- Preheat oven to 180°C/ 160°fan/ Gas 4 and grease or line a 23cm/ 9″ round or square cake tin
- In the mixer, cream together the butter and sugar until light and creamy
- Add one egg at a time, beating well each time
- In a mixing bowl, sift together the flour, baking powder, soda, salt and cinnamon
- Add the dry ingredients alternatively with the buttermilk and cinnamon extract to the egg mixture and beat until well incorporated
3. Crumble:
- In a mixing bowl (use the flour one and save on washing!) combine the butter, flour, sugar and ground vanilla using your fingers until you get fine crumbs
4. Assembly:
- Spread half of the batter in the prepared cake tin
- cover with the fruit filling
- Drop spoonfuls of the remaining batter, as much apart as you can
- Sprinkle the crumble over evenly
- Bake in the oven for 50to 55mn, until golden brown and skewer comes out clean
- Leave to cool slightly and serve warm with custard or ice cream…. although cold the next day was just as nice! If it lasts that long…. 😉
Mmmmh! Persimmon (or Sharon fruit) are one of my favorite fruit. Much more fun to eat than the slushy Kakis of years gone by. xx
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In France, they just sell Kakis, but always very young so I need to wait usually a week before I can eat one! I love them on their own…. I have been thinking this cake could also be done with apples! Perfect with cinnamon, I would halve the cornstarch though…
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