Kaki (Persimmon) & Cinnamon Crumble Cake

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

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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:

  1. 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

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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

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  • In a mixing bowl, sift together the flour, baking powder, soda, salt and cinnamon

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  • 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

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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

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  • Sprinkle the crumble over evenly

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  • Bake in the oven for 50to 55mn, until golden brown and skewer comes out clean

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  • 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…. 😉

 

 

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Apple Meringue Cake

083When apples are in season, this is one way of spreading the joy….

Ingredients

Apple filling:

  • 3-4 medium apples, peeled and sliced
  • juice from half a lemon
  • 1 tsp cinnamon
  • 3 tbsp flour

Cake batter:

  • 190g plain flour
  • 1½ tsp baking powder
  • a pinch of salt
  • 190g butter at room temperature
  • 90g sugar
  • 3 egg yolks (see below)
  • 45g sour cream (or crème fraiche)
  • 1 tsp cinnamon extract

Meringue:

  • 3 egg whites
  • 120g sugar

Preparation

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round cake tin, springform if available
  • Prepare the apples by combining all the ingredients in a large bowl. Set aside until required
  • Cake batter: in a medium bowl, sift together the flour, baking powder and salt
  • In a large bowl, cream together butter and sugar. Beat in the yolks, cream and cinnamon extract

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  • Stir in the dry ingredients until well combined

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  • Spoon the batter into the prepared tin and arrange the apple slices on top. Bake as is for 30mn

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  • Prepare the meringue topping by whipping the egg whites until foamy, ideally with a mixer. Gradually add the sugar, whipping the whole time (hence the mixer!) until it holds very stiff peaks
  • Remove the pan from the oven and top it with the meringue

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  • Return to the oven for another 20mn until golden brown (expect it to rise a little)

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  • Run a sharp knife around the inside of the pan and let it cool slightly at room temperature before serving

Dried Figs and Apricot Cinnamon Streusel Coffee Cake

I baked this because I was left with so many dried figs that just eating them wasn’t going to make them disappear…. the perfect excuse for a cake that might not sound that interesting, doesn’t have that “wow” look about it but just taste soooo nice, and so the neighbours still mention it, I might have to make another one! Perfect for Coffee!

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Ingredients:

Cake:

  • 1 cup of dried figs, chopped up (scissors work best here)
  • 1 cup of dried apricots, chopped up, mixed with dried strawberries, just to try

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  • 420g plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp vanilla powder
  • ¼ tsp salt
  • 170g soft butter
  • 175 sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 250ml crème fraiche (sour cream)

Streusel:

In a small bowl, combine:

  • 150g light brown sugar
  • 60g soft butter
  • 40g flour
  • 1 tsp ground cinnamon

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Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4. Grease and flour a 28cm/ 11″ ring tube springform pan
  • Sift together the first 5 dry ingredients and take 1 tbsp of the flour mixture to sprinkle over the dried fruits to stop them from sinking into the cake whilst baking
  • In a stand mixer, beat the butter until fluffy then slowly add the sugar and cream together
  • Add one egg at a time, beating for at least 3mn after the last addition
  • Add the vanilla extract and not to worry if it looks curdled

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  • Add the flour mixture alternating with the cream, starting and finishing with the dry
  • Fold in the fruits by hand
  • Spoon 1/3 of the cake batter into the prepared pan and sprinkle half of the streusel. repeat that layer and top with the last of the batter

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  • Bake into the middle of the oven for 50 to 60mn ( mine took 55 exactly). Remove to a wire rack and let it cool for 20mn

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  • Remove from the pan to let cool completely. A dusting of icing sugar completes the picture

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