Ingredients
Pistachio almond cake
Poached persimmons
Method
1.Preheat oven to 160°C. Grease a deep 22cm round cake pan; line base with baking paper, line side with three layers of baking paper.
2.Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds.
3.Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan.
4.Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup.
5.Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form.
6.Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and yoghurt cream.
The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge.
Note
