Persimmon cake layered with whipped cream- Sugarless! Flourless! Delicious!

SUGARLESS, FLOURLESS PERSIMMON BREAKFAST CAKE

layered with whipped cream

This delightful and healthy cake can be served warm with whipped cream on the side, or cooled with fresh whipped cream filling! 

Mmm...You haven't tasted Autumn 'til you've tried this amazing cake!

I had it for breakfast on my birthday this year.

Ingredients for cake:

1 ½ cups of ripe persimmon puree (I use native wild persimmons which are abundant here in MO. Important: persimmons must be quite soft and sweet)
7 eggs
¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
2/3 cups of full fat coconut milk or 2/3 cup cream or full fat milk!
1/3 cup of coconut oil (you can substitute butter or mix both as I do)
1/3 cup of coconut flour (I grind my unsweetened desiccated coconut quite fine and use that!)
1/3 to ½ cup of raisins 
1 tbsp of orange zest
2 1/2 tsp of ground cinnamon
2 tsp of vanilla extract
1 tsp of baking soda
½ tsp of nutmeg
½ tsp of salt
pinch of ground cloves 

For serving: 
2 oranges1⁄2 tsp. cream of tartar (or 1 tsp. arrowroot powder)1 pint (2 cups) icy-cold heavy or whipping cream2 tsp. pure vanilla extract

To make the cake:

• Preheat oven to 325 degrees Fahrenheit
• Make sure that the persimmons are ripe and soft. You can always test by tasting one. If they are unripe, your mouth will pucker up. If you are using native persimmons, thede-seeding step may take some time. But I assure you this cake is worth it! This site has an excellent process for de-seeding persimmons. If you are low on persimmons or are Scottish, you may want to painstakingly pull the pulp off of every seed, as I do! This can be done with a fine knife and results in much more pulp. Experiment! And don't worry if you get messy. :) 

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  Persimmon puree from de-seeded Missouri persimmons

• Using a blender or food processor, blend the dates with the eggs, milk and coconut oil (or butter) until the dates are completely ground. OR grind the dates and then beat in your mixer with eggs, milk and oil. 
  
• Add the rest of the ingredients and blend a couple more seconds or until well mixed. Finally, mix in the raisins by hand. 
• Grease and line (I use parchment or wax paper; whatever we have on hand!) a 8”x8” baking dish OR a 9-inch springform pan (see picture below) and pour the batter in it.
• Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry  
• Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
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• Remove from oven, wait for it to cool and carefully remove from pan. Serve immediately with whipped cream on the side, or assemble into a layer cake with whipped cream layer as I have done.
  
• To assemble:
• Carefully take cooled cake and slice in half horizontally. This can be tricky since the cake is moist, but don't worry if it breaks. The cake pictured to the right did, and you can't tell! 
• Place bottom layer on a serving plate. 
• Spread 3/4 of the whipped cream (see below) on this layer
• Top with top half of cake. 
• Arrange orange slices around the edge and fill center with remainder of whipped cream!
• The Whipped Cream:
• • 3 Tbs. confectioners' sugar
  • 1⁄2 tsp. cream of tartar
  • 1 pint (2 cups) icy-cold heavy or whipping cream
  • 2 tsp. pure vanilla extract
  • 1. Chill the bowl and mixer beaters (this is very important if your kitchen is warm). 
  • 2. Mix the sugar and cream of tartar together. 3.Whip the cream in a medium bowl with an electric mixer on high just until it begins to thicken. 
  • 4. With the mixer running, add the sugar mixture, then the vanilla, and continue beating until the cream stands up in peaks that are stiff but still soft enough to flow. Don't over beat at this stage or the cream will curdle. 
  • 5.For best results, use immediately or refrigerate and use within 30 minutes.
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