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Slice the persimmon fruits (discarding the bottom and top) into slices about 3-4mm thick.
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Grease a muffin tin, sprinkle a teaspoon of sugar into each hole and then press a slice of persimmon into the bottom of each. Set tray aside.
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In a bowl cream together the margarine and caster sugar, beat in one egg, followed by the other.
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Sift in the flour, baking powder and cumin and beat well to combine. Stir in the greek yogurt and coconut.
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Spoon the mixture on top of the persimmon slices until the holes are just over 3/4 full.
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Place in an oven preheated to gas mark 5/190c for 25-30 minutes until well browned on the top.
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Once cooked through turn out onto a cooling rack and leave this way round, almost like an upside down cake.
Gluten Free Persimmon, Coconut & Cumin Cakes
Back to all recipes.Cumin in cakes just sounds so wrong on so many levels but this Middle Eastern spice pairs so well with the sweetness of persimmon fruits. When made like an upside down cake, persimmon take on a kind of sticky top to give a gorgeous topping to a very different cumin spiced gluten free cake.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 30 Mins
- This recipe makes 8 cakes
This recipe contains:
- Dairy
- Egg
Method
Nutritional Information (Per cake)
Cals
Calories
405
Carbs
43g
Fibre
1g
Fat
23g
Sugar
17g
Protein
18g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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