6 people | 45 min. +1h for the jam
What you need
For the jam
- 4 persimmons
- 4 spoons of brown sugar
- 2 lemon zest shavings
- 3 star anice
- 50gr. pine nuts
For the dough
- 250gr. flour
- 150gr. whole flour
- 200gr. brown sugar
- 120gr. butter
- 5 tbsp extra virgin olive oil
- 2 1/2 eggs (3 yolks, 2 whites)
- grated lemon zest
- a pinch of salt
I particularly love this cake as I used to eat it for a snack during the afternoons when I was invited at my best friend’s house – Inspired by Marlis’ recipe.
Persimmon jam is not easy to find available at the store, but its unique flavor, sweet, rich and tangy is worth the effort of preparing it at home.
Persimmons contain pectin naturally, so this jam comes together easily with just few ingredients.
Eighter soft or harder varieties of persimmons are suitable for the jam. The most important thing is to choos ripe fruits.
Remove persimmons skin and chop it roughly into small dices.
Combine chopped persimmon, sugar, lemon zest and star anice in a small pot over medium heat and bring to a boil.
Reduce heat to low and simmer until persimmon softens and jam thickens, about 40 minutes.
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
Lay the flour on a board in a vulcano shape. Create a hole in the centre and fill it with the sugar, salt, lemon zest olive oil and eggs. Slice the butter in fine cuts and form a ring around the vulcano hole.
Use your hands to mix the ingredients until the pastry comes together into a smooth, elastic ball.
However, the most important thing when making it is not to overwork the dough when you knead. Otherwise, you will end up with a hard dough that’s difficult to roll out.
Let it rest in the fridge for at least 30 minutes.
After the dough has rested, preheat the oven to 180° C.
Divide the dough into two pieces, one slightly larger than the other. Roll this larger one out to about 3 – 4 mm thickness to cover your pie dish.
Roll out the rest of the pastry and with a knife, cut long strips about 2 centimeters wide. Roll the top of the strips into brown sugar.
Fill the pie with the persimmon jam along with the pine nuts and criss-cross your lattice strips over the top.
Place a pine nut in each rhombus in between the stripes to decorate.
Press with a fork round the edges of the cake to refine the dough.
Bake at 180° C for about 25 minutes, or until the pastry is golden brown and the jam bubbling.
Serve at room temperature.