I remember climbing persimmon trees as a little kid, shimmying up their swaying trunks and perching on the thin, strong limbs, wabbling while stuffing my pockets with the orange ping-pong ball fruit. But don’t pick them before the first frost or your mouth will be coated with thick, furry wax, quite an unpleasant experience and one you’ll never forget! These persimmons were small and soft, with large seeds taking up most of the sweet fruit. The commercial persimmons found at local grocery stores are much larger and firmer, though they never match the sweetness of the wild ones I picked.

This torte can be served as breakfast or dessert. The nutty almond crumb is so moist and buttery, ornamented by autumn aromas from the sage.

Serves 6-8
Ingredients

Candied Fruit:

1/2 cup honey

1/2 cup water

3 leaves sage

Pinch of salt 

3-4 medium figs, halved

1 persimmon, sliced

1 teaspoon vanilla 

Cake:

3 eggs

1/4 cup olive oil

1/2 cup buttermilk (or kefir works as well)

Zest of 1 lemon 

1 teaspoon vanilla

1/3 cup coconut sugar

3/4 cup almond flour 

½ teaspoon baking powder

1/2 teaspoon cardamom powder, more to taste

Directions

Place honey, water, herbs, and a pinch of salt in a medium sauce pan. Bring to a simmer. Add the sliced persimmons, and simmer 2 min. Remove and set aside. Continue simmering until thick and syrupy, reduced by half Remove herbs and set aside. 

In a medium bowl, whisk together eggs, oil, buttermilk, zest, and vanilla. Sift together the dry ingredients and stir together. 

Line a deep pie dish with parchment paper. Layer the candied persimmons in it, with sliced figs strewn throughout. Drizzle with syrup and a little olive oil. Pour cake batter gently over everything, pouring close to the pan and quickly, so as to cover the syrup and keep it from pooling to the sides of the dish.

Bake for 20 minutes or until toothpick comes out clean. Flip over on a cutting board and then place back in the pie pan, fruit side up. Garnish with sage leaves, coarse salt, and a drizzle of honey. Serve. 

*Substitutions: Can substitute orange, pear, or plum slices in place of persimmon and fig. Can substitute orange or grapefruit zest for lemon zest. Can substitute thyme sprigs for sage.