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Persimmon & Rooibos Teacake

Rooibos or Red Bush Tea pairs perfectly with the intense sweetness of persimmons. Rooibos is my tea of choice during autumn so it seemed natural to use it for this late autumn persimmon cake. Pears or cooking apples could also be used if persimmon is unavailable. 

Ingredients

  • 1/2 cup dates, roughly chopped
  • 1/4 cup raisins
  • 150 ml hot strong-brewed rooibos tea or earl grey*
  • 4 free-range eggs
  • 50 g soft butter or coconut oil
  • 1 cup almond meal (flour)
  • 1 cup white flour (gluten-free use 3/4 cup rice flour + 1/4 cup tapioca flour)
  • 1 teaspoon mixed spiced
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 firm non-astringent persimmons, peeled and cut into 1 cm cubes
  • 1 tablespoon brown sugar

Instructions

  • Preheat oven 170°C. Line the base of a 22cm cake tin with baking paper and grease the sides.
  • Combine the dates and raisins in a jug, pour over the brewed rooibos tea. Set aside for 20-30 minutes to plump up the fruit. Place the tea infused dried fruit, eggs and soft butter in a food processor and blend until smooth, about 1 minute.
  • Combine the almond meal, flour, spice, baking powder and baking soda in a large bowl. Mix through the chopped persimmon and pour over the egg mixture. Fold together until well combined then pour into the prepared tin. Sprinkle the surface evenly with the sugar. Bake for 40 minutes until an inserted skewer comes out clean. Remove from the tin and cool on a rack. Serve warm with natural yogurt.

Notes

*To make a strong brew Rooibos Tea - combine either 1 tea bag OR 1 teaspoon loose leaf tea in a tea strainer, with 1 cup boiling water. Brew for 10 minutes, then strain.