Cake:
2-3 very ripe Hachiya persimmons
2 ripe bananas
½ large ripe pineapple
Decoration:
1 ripe Fuyu persimmon
fresh cranberries
fresh blackberries
fresh pineapple
sweet pea shoots
This cake is so easy to make and absolutely delicious, it tastes like pumpkin candy ice cream. Nature is always my inspiration and I like to make simple food. This cake is nut free, gluten free, bake free, all raw and vegan. The key is to have all the fruits nice and ripe, especially persimmons, they should feel very soft. True ripe persimmon can give you an impression that the fruit is rotten, but this will be the best tasting nature’s candy- soft, crumpled looking. When you buy them at the grocery store most of the time they are hard, so you will have to wait few days, even weeks for them to be ready to eat them raw. I buy cases of persimmons and keep some with bananas so they can get ripen faster. This is my favorite fruit in the fall-winter session.
In the Vitamix mix ripe bananas with cubed pineapple and 3 TBS of pure water. Pour the mixture into the cake dish or a glass container. In the Vitamix mix the ripe persimmons, pure the mixture into the dish. Freeze it for 5h or overnight. When ready to serve your cake decorate with Fuyu persimmon, cranberries, pineapple and sweet pea shoots. So simple and refreshing : ) Enjoy and Happy Thanksgiving!
