November 07, 2016

Date, Walnut and Persimmon Cakes


So, I was just about to post a new article on the blog, with the recipe for a rainbow salad, but I looked out of the window and the rain was pouring outside and the wind howling, a proper November day. It simply didn’t feel like salad weather, and because I believe in listening to your body’s needs and a diet that follows what’s in season, I opened a blank page and decided instead to share a pudding recipe that we made at the weekend – truly autumnal, sweet and comforting. Orange seems to be a dominating colour in fruits and vegetables that are currently in season such as squash and pumpkin, carrots, sweet potatoes, and my beloved persimmons. These mini tarts/cakes require only a few ingredients that you might already have in your pantry and persimmons/kakis as a centre piece. I used a variety that stays firm when ripe, to prevent the fruits from becoming mushy while cooking. We dug into the first batch still warm from the oven, but they were also delicious once cooled.

I’d love to hear what autumn/fall inspires you. We’ve been going on walks, admiring the changing colours on the trees and collecting leaves. Every morning, we light a candle at our breakfast table for a gentle transition into the new day. We also always take time for family cuddles in bed at the weekend and baking cakes that we’ll have with cups of tea. Tis the season of cosy…


Date, Walnut and Persimmon Cakes – makes 4
Inspired by a recipe found in Happi Food magazine.

•15-17 fresh or Medjool dates, pitted
•190g walnuts + 2tbsp, chopped
•A pinch of salt
•2tsp ground cinnamon
•1tbsp coconut oil, melted
•2 firm ripe persimmons, halved
•4tbsp honey or maple syrup

1.Preheat the oven to 180°C
2.Place the dates, 190g walnuts, salt and cinnamon in a food processor and pulse until rough sticky crumbs form. Alternatively, to make the recipe without a food processor, chop the dates and mash them with a fork, and chop the walnuts finely, then mixing all the ingredients together.
3.Brush four individual tart dishes with the melted coconut oil and transfer the mixture into them, and press it against the bottom and side of the dish. Place a persimmon half in the middle of each dish and sprinkle extra chopped walnuts around the persimmons.
4.Finally, gently heat the honey in a small saucepan and brush the persimmons with it, before placing the tarts in the oven for 15-20min, until the walnuts start getting golden.
5.Take out of the oven, and brush again the persimmons with honey. Serve straight away or leave to cool down before serving.

Petits Gâteaux aux Dattes, Noix et Kaki – pour 4 tartes individuelles
Inspirée par une recette trouvée dans le magazine Happi Food.

•15-17 dattes fraiches ou Medjool, dénoyautées
•190g de noix + 2cs, émincées
•Une pincée de sel
•2cc de cannelle moulue
•1cs d’huile de noix de coco, fondue
•2 kakis fermes murs, coupés en deux
•4cs de miel ou de sirop d’érable

1.Préchauffer le four sur 180°C
2.Mettre les dattes, 190g de noix, le sel et la cannelle dans un robot et utiliser la touche pulse jusqu’a obtenir une texture de miettes collantes. Pour une version de la recette sans robot, couper les dattes en petits morceaux et les écraser à la fourchette et émincer finement les noix, puis les mélanger au reste des ingrédients.
3.Badigeonner au pinceau les plats à  tarte individuels d’huile de coco puis transférer le mélange dans les plats à tarte tout en l’appuyant bien sur le fond et les cotés du plat. Mettre un kaki au milieu de chaque plat, et parsemer les 2cs de noix émincées restantes autour des kakis.
4.Enfin, faire chauffer tout doucement le miel pour le rendre liquide dans une petite casserole, puis badigeonner les kakis de miel avant de les enfourner pour 15-20min, jusqu’a ce que les noix commencent à dorer.
5.Sortir du four et badigeonner de nouveau les kakis avec du miel. Servir encore chaud ou laisser refroidir avant de déguster.


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