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Sweet autumn persimmon topped cakes with tropical flavour of coconut mixed with an earthy hint of cumin

Persimmon, Coconut & Cumin Cakes

Makes: 8 cakes
Prep Time: 20 Mins
Cooking Time: 30 Mins

Nutritional info per cake

Calories 405kcals

Carbs 43g | Fat 23g | Protein 18g
Sugar 17g | Fibre 1g


2 persimmon fruits
180g margarine
120g caster sugar + 8tsp
2 eggs
180g gluten free plain flour
1tsp baking powder
1tsp ground cumin
100g natural greek yogurt
50g desiccated coconut


1. Slice the persimmon fruits (discarding the bottom and top) into slices about 3-4mm thick.

2. 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.

3. In a bowl cream together the margarine and caster sugar, beat in one egg, followed by the other.

4. Sift in the flour, baking powder and cumin and beat well to combine. Stir in the greek yogurt and coconut.

5. Spoon the mixture on top of the persimmon slices until the holes are just over 3/4 full.

6. Place in an oven preheated to gas mark 5 for 25-30 minutes until well browned on the top.

7. Once cooked through turn out onto a cooling rack and leave this way round, almost like an upside down cake.

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