Persimmon Crumble Cake - Keke Kongakonga Āporo Makimaki
This delicious Persimmon Crumble Cake is a simple one layer cake that is made up a lemon butter cake, it is topped with fresh persimmons and a delicious crumble topping.
Servings 1 19 cm single layer cake
Equipment
- 1 x 19 cm or 20 cm cake tin
Ingredients
The Lemon Cake - Te Keke Rēmana
- ⅔ C (130 g) huka hāura (brown sugar)
- ½ C (110 g) huka one (caster sugar)
- Kiri rēmana pīrahirahi (finely grated lemon zest, of 2 lemons)
- 200 g pata kūteretere (softened butter)
- ¼ teaspoon tote (salt, fine)
- 2 teaspoon (10 ml) wanira (vanilla)
- 2 hēki āhua nui (medium eggs, size 7)
- 1 ¼ (185 g) puehu parāoa noa (plain flour)
- ¼ teaspoon pēkana houra (baking soda)
- 1 teaspoon pēkana paura (baking powder)
- ¾ C (185 ml) miraka (milk, room temperature)
The Crumble - Te Kongakonga
- ⅓ C reserved whipped butter mixture
- ½ C (50 g) ōti (oats)
- ⅓ C (50 g) puehu parāoa noa (plain flour)
- 60 g tiakarete mā kua tapahia (chopped white chocolate, optional)
The Persimmons - Ngā Āporo Makimaki
- 1 ¼ āporo makimaki (persimmons)
- ¼ C (60 ml) wai rēmana (lemon juice)
- 2 tablespoon huka hāura (brown sugar)
- ½ teaspoon hinamona (cinnamon)
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C, bake setting or 160 °C fan bake setting. Grease with pata (butter) and line the base and the sides with baking paper.
Make the Lemon Sugar:
- Add the huka hāura (brown sugar) and huka one (caster sugar) in to a large bowl. Finely grate in the kiri rēmana (lemon zest).
- Using your hands, rub the zest in to the huka (sugar) until fragrant and all of the huka (sugar) has been kissed by the citrus. This step really develops the citrus flavour in the keke (cake).
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), wanira (vanilla) and tote (salt) to the ranunga huka (sugar mixture). Whip it on high speed for 4-5 minutes until light and fluffy in colour and texture.
- Remove ⅓ C of this pata tāwhiuwhiu (whipped butter) and leave it aside for the crumble layer.
- Add a hēki (egg) at a time to the remaining butter mix, whipping for 20 seconds after each addition.
Sift in the Dry Ingredients:
- Sift in the puehu parāoa noa (plain flour), pēkana houra (baking soda) and pēkana paura (baking powder).
- Add the miraka (milk). Whētuihia (fold it together).
- Once combined, add the ranunga (mixture) in to the prepared cake tin and leave it to the side.
Prepare the Persimmons:
- Cut the āporo makimaki (persimmons) in to small cubes. Add them to a bowl with the wai rēmana (lemon juice), huka hāura (brown sugar) and hinamona (cinnamon).
- Whakaranuhia (mix to combine) and leave to the side.
Prepare the Crumble Topping:
- Add the reserved whipped butter mixture, ōti (oats), puehu parāoa (flour) and tiakerete mā (white chocolate) in to a small bowl. Rub it together with your hands until a crumble forms.
Layer the Persimmon Crumble Cake:
- Add the āporo makimaki (persimmons) but reserve the marinading juice for adding to the baked cake.
- Ruia te kongakonga ki runga (sprinkle over the crumble).
Bake the Persimmon Crumble Cake:
- Bake in the oven for 1 hour - 1 hour 10 minutes. Remove from the oven and drizzle over the reserved persimmon and lemon juice over the hot cake. Allow it to cool in the tin for 15 minutes before transferring (upright) on to a cooling rack.
- Serve with runny kahitete (custard) or kirīmi (cream).
Store the Persimmon Crumble Cake:
- This will keep well in a sealed container for up to 4 - 5 days in the cupboard but I am positive that it will not last long. It is delicious eaten warm or cold, kei a koe the tikanga (it is up to you).