Persimmon Shortcake

Hey, aren't we less than a week away from Spring? *scratching her head* Well, it looks like someone is getting confused up there, as it's been snowing pretty much non-stop for two days! At this rate, we won't be able to get the moving van down the driveway at the end of the month! lol

Thankfully, after hanging in limbo for a while, things are slowly starting to fall into place in terms of our next step. Don and I just received the good news that there will be a home waiting for us in Winlaw, the small community where we spent 6 years prior to moving to Rossland. Although we were prepared to go anywhere, I must admit I'm glad to return to the Slocan Valley. It's so pristine and really laid back, plus we'll have easier access to some great health food stores and organic produce. As for our friends, Pontifex and Mosaica, they'll be heading to Kelowna where Ponti just got a new job.

You know how it is around here... we welcome any excuse to whip up something yummy, so this definitely called for a celebration! And what better way than with a decadent sweet treat!

As we're trying to empty the freezer for our upcoming move, we found some lovely persimmons that were begging to be used. First we thought of making a simple parfait, but then it occurred to me that my shortcake recipe would also beautifully highlight the persimmons' delicate flavor.

I was right! This was so light and delicious!


Persimmon Shortcake

This recipe is for a 7" spring form pan

Cake
3/4 cup well packed soft dates, chopped
1 cup loosely packed leftover pulp from making milk or ground almonds
1 cup dried coconut
1/2 cup cashews, ground
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt

Place dates in food processor and process until a smooth paste forms. You may need to add a little water and scrape down the sides of the bowl a few times.

Then add the rest of the ingredients and mix until smooth.

Carmella’s Note: If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

Persimmon Layers
2 cups persimmon flesh

Whipped Cream
Adapted from a recipe by Café Gratitude

1 cup cashews
1 cup + 2 tablespoons coconut milk*
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
Pinch sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin powder

Blend all ingredients except lecithin and coconut oil until smooth. Add lecithin and coconut butter and blend until thoroughly mixed. Pour into a container and set aside in fridge or at room temperature until ready to assemble.

*To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.


Assembly
Form an even layer on the bottom of a 7” spring form pan with half of the cake mixture.

Top with 1/2 of the persimmons, followed by half of the whipped cream. Put in fridge or freezer to set.

When firm, form another cake layer. Then top with the rest of the persimmons.

Finish off with whipped cream and set in fridge/freezer.

When firm, gently remove cake from the pan and place on serving plate.

Decorate with a mixture of:
2 tbs dried coconut
1 dried mango slice, ground
1 tsp lucuma

Carmella's Notes:
~ In order for each layer to retain its distinctive shape, it's key to let the whipped cream layer set in the fridge (or freezer) before patting down the cake layer. Yah, yah, I know it's just for visual purposes, but hey! Remember that we taste with our eyes first.

~ For a simpler version of this, put a cake layer, followed by persimmon. Top with whipped cream and let set in the fridge. Decorate and serve. Perhaps not as impressive but definitely still as delicious!

Enjoy!