Spiced Cardamom Honey Cake with Roasted Persimmon and Almond Cream

Ingredients

• •2 cups all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/4 teaspoon salt
• •1 teaspoon ground cardamom
• •1/2 teaspoon ground cinnamon
• •1/2 cup unsalted butter, softened
• •3/4 cup honey
• •1/3 cup brown sugar
• •2 large eggs
• •1 teaspoon vanilla extract
• •1/2 cup plain yogurt
• •1/4 cup milk
• •2 ripe persimmons, sliced
• •1 tablespoon olive oil
• •1 teaspoon granulated sugar (for persimmons)
• •1/2 cup heavy cream
• •1/4 cup almond butter
• •1 tablespoon powdered sugar
• •1/2 teaspoon almond extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cardamom, and ground cinnamon. Set aside.

3. 3

   In a large mixing bowl, cream together the softened butter, honey, and brown sugar until light and fluffy. This should take about 2-3 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. 5

   Gradually mix in the dry ingredients, alternating with the yogurt and milk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.

6. 6

   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. 7

   While the cake is baking, prepare the roasted persimmons. Toss the sliced persimmons with olive oil and granulated sugar, then spread them on a parchment-lined baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Set aside to cool.

8. 8

   To make the almond cream, whip the heavy cream in a chilled bowl until soft peaks form. Gently fold in the almond butter, powdered sugar, and almond extract until fully incorporated.

9. 9

   Once the cake is cooled, top it with the roasted persimmons and a generous dollop of almond cream or serve the cream on the side. Enjoy warm or at room temperature.

10. 10

    Store any leftovers in an airtight container in the refrigerator for up to 3 days.