This chestnut flour cake with persimmons and buttermilk is gluten-free and can be made with no added sugar. Naturally sweet and nutty, it makes a great healthy breakfast or dessert!
Preheat oven to 350°F (177°C). Butter 9" cast iron pan or cake pan.
Puree persimmon and set aside. Sift chestnut flour to remove any larger bits/chunks.
Mix dry ingredients in bowl and set aside.
Using either an electric mixer or a bowl & whisk, beat eggs. Add other wet ingredients. Fold dry ingredients into wet ingredients until fully incoprorated.
Pour batter into buttered pan and put into pre-heated oven for about 30 minutes, until the cake is firm in the middle and a toothpick pulls out clean. Remove from oven and cool on baking rack for at least 30 minutes before serving. We think it tastes best once it's rested for at least 6 hours then each slice is reheated in the microwave for 15 seconds.
Serve warm as-is or serve with a side or pan-roasted persimmons as per article notes. Optional: drizzle with maple syrup, powedered sugar, or other sweet toppings.
Chestnut flour cake with persimmons and buttermilk https://www.tyrantfarms.com/chestnut-flour-cake-persimmons-buttermilk/