• Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!

     

    3 x sandwich pan ø 7 inch

     

    Sponges:

    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup melted coconut oil
    • 4 large eggs
    • 1 teaspoon coconut extract
    • 3 ¼ cups all purpose flour
    • 1 cup shredded coconut
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon ground lemon grass
    • 1 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1 cup coconut milk
    • 4 persimmon fruits chopped in small pieces

     

    • ½ cup blackberry jam (homemade or store bought)

    Mascarpone cream:

    • 500 g mascarpone cheese
    • 1 cup whipping cream
    • 1 teaspoon lemon zest
    • 8 tablespoons icing sugar

    Decoration:

    • 1 persimmon fruit chopped in small pieces
    • 10 fresh blackberries
    • 3 tablespoons shredded coconut (toasted)

     

     

    Preheat oven to 350 °F. Grease and line pans.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.

    Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake.  Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.

     

     


     

     

    Category: Layered.

    Tags:blackberry, cardamom, coconut, mascarpone, persimmon.

  • This simple and easy to be prepared cake is not typical Christmas cake but for me could be good for festive days or less official celebration. The combination of maple syrup and persimmon tastes with orange flavour and desiccated coconut (which gives crunchy texture) create sophisticated and delightful cake. The second layer of persimmon slices added after baking look very vibrant and are pretty colourful decoration of the table. The whole cake is moist and soft and stays fresh for 3 days. Enjoy!

     

    spring pan ø 9 inch

     

     Ingredients:

    • 1/3 cup butter
    • 1 cup maple syrup
    • 4 persimmons
    • 2/3 cup butter
    • 1 ½ cups sugar
    • 1 tablespoon orange zest
    • 3 large eggs, divided
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cups  all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¾ cup milk
    • ¾ cup desiccated coconut
    • 2 tablespoons sliced almonds

     

    Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

    Prepare persimmons: in a medium saucepan place 1/3 cup butter and maple syrup and bring to the boil. Boil for further 10-15 minutes until mixture slightly thicken. Meanwhile slice two persimmons into thin slices.  Pour half of the syrup to the pan and arrange fruit slices over there. Reserve remaining syrup.

    In the bowl of an electric mixer beat remaining butter, orange zest and sugar until light and fluffy. Add egg yolks (one at the time) and mix together. With the last egg yolk add vanilla extract. In another bowl mix together flour and baking powder. In next another bowl beat egg whites with electric mixer until stiff peaks. Gradually add the flour mixture to the butter mixture alternate with milk and mix until all ingredients well incorporated. To the end add desiccated coconut and mix until combined. When the cake mixture is ready stir in egg whites foam mixing gently with rubber spatula. Spoon the cake mixture to the pan over persimmon layer. Work carefully in order not to move fruits. Sprinkle with sliced almonds. Bake for 1 hour and 20 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (persimmons now must be on the top). Before serving decorate with remaining two persimmons (sliced thinly) and sprinkle with remaining syrup.


     

    Category: Fruit cakes.

    Tags: almonds, coconut, maple syrup, orange, persimmon.