Dec 152017
 


It’s been 15 days since my dad left us. He left behind a vaccum, some wonderful memories and his absence. I still can’t come to terms that he is no more with us. But life goes on.. and I know he would have wanted us to be happy and get on with our lives.  This post is dedicated to my loving father. The void he has left behind can never be filled. I can never match to his benevolence but all I can say he will live in my heart always. 

This Persimmon Buckwheat Cake with walnuts and currants is made using SOS Organics Himalayan Buckwheat Flour and Brown Rice. It is 100% gluten free and ideal for people with celiac diseases or those who want to avoid gluten.

Directions:

1. Scoop out the pulp of squishy persimmons with the help of  a spoon. Discard the peels and the seeds, if any. Preheat the oven on 180 degrees for 10 minutes. (Learn more about Oven Temperatures and Conversions).


2. In another bowl add brown Rice Flour and Buckwheat flour and combine together.




3. Also add Baking soda and nutmeg powder to the dry ingredients and combine.




4. In another bowl add butter at room temperature and sugar.




5. Cream together butter and sugar with a whisk and add eggs.




6. Add persimmon puree and whisk everything well.




7. Add the dry ingredients and whisk together the wet and the dry ingredients.


8. Fold in chopped walnuts and dried currants.


9. Pour the batter in a greased pan and bake for 35-40 minutes till the toothpick comes out clean. Place the cake on the wire rack and unmould after 2 hours. Slice and serve with your favourite cup of coffee.

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond CakeApple CrispMango Vanilla CakeFestive Orange Blueberry Pound CakeSorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese FrostingVanilla & Pomegranate CakeVegan Chocolate Banana CakeMascarpone Cherry Compote Cheesecake GlassesEggless Orange Cake with Candied Orange Peel FillingPersimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream . Mosambi Cake.

[whohit]PersimmonBuckwheatCake[/whohit]

Persimmon Buckwheat Gluten Free Cake | Gluten Free Persimmon Cake
Serves 6
A delicious Gluten Free Cake with Persimmons and Buckwheat and Rice Flour.
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 3/4 cup plus 2 tablespoons (140 gms) white rice four
  2. 1/3 cup plus 2 tablespoon (50 gms) buckwheat flour
  3. 3/8 tsp baking soda
  4. 1 tsp nutmeg
  5. 1/4 tsp salt
  6. 8 tbsp (113 gms) unsalted butter, melted and luke warm
  7. 1 cup (200 gms) sugar
  8. 2 large eggs,cold
  9. 3/4 cup (190 gms)Persimmon Puree
  10. 1/2 cup (70 gms) currants or raisins, or chopped dates
  11. 1 cup (113 gms) chopped walnuts
Instructions
  1. Scoop out the pulp of squishy persimmons with the help of a spoon. Discard the peels and the seeds, if any. Preheat the oven on 180 degrees for 10 minutes.
  2. In another bowl add brown Rice Flour and Buckwheat flour and combine together.
  3. Also add Baking soda and nutmeg powder to the dry ingredients and combine.
  4. In another bowl add butter at room temperature and sugar.
  5. Cream together butter and sugar with a whisk and add eggs.
  6. Add persimmon puree and whisk everything well.
  7. Add the dry ingredients and whisk together the wet and the dry ingredients.
  8. Fold in chopped walnuts and dried currants.
  9. Pour the batter in a greased pan and bake for 35-40 minutes till the toothpick comes out clean. Place the cake on the wire rack and unmould after 2 hours. Slice and serve with your favourite cup of coffee.
Notes
  1. You can use apple puree if you cant find persimmons.
Adapted from Food 52
Adapted from Food 52
The Secret Ingredient http://www.thesecretingredient.in/
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