Persimmon and Cardamom Crumble Cake

Persimmon crumble cake

Persimmon season is upon us and while I am not their biggest fan, it is nice to use them once a year for something. This is a simple classic crumble cake, spiced with cardamom and cinnamon. I like to serve mine with ice cream or vanilla sauce.


Persimmon crumble cake – serves 6 to 8

260 g flour

1 tbsp cardamom pods

1 tsp baking powder

1 tsp baking soda

pinch of salt

2.5 dl/ 250 ml plant based milk

0.8 dl/ 80 ml oil

0.5 dl/ 50 ml apple sauce

80 g sugar

1 tsp cider vinegar

2 ripe persimmon, peeled and cut into thick half moons

for the crumble topping

50 g vegan butter/ margarine

75 g flour

50 g sugar

1/2 tsp cinnamon

Preheat the oven to 160 degrees c. and grease and dust with flour a 28 cm pie dish.

Crush the cardamom pods and remove their seeds. Grind them in a pestle and mortar and sift together along with the flour, baking powder, soda and salt.

In a separate bowl, whisk together the milk, oil, apple sauce, sugar and cider vinegar.

Next make the crumble topping. in a small bowl, rub the butter/ margarine into the flour, cinnamon and sugar, using your fingertips. Add a few drops of water and squash the mixture to form a rough crumble mixture.

Add the whisked wet ingredients to your sifted flour. Mix well and pour into your prepared pie dish. Carefully space out the persimmon, pushing in a little. Top with the crumble mixture and bake in the oven for 30 – 35 minutes, until golden.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s