Persimmon-lemon Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups sweet brown rice flour, plus
• 2 tablespoons sweet brown rice flour
• 2 cups buckwheat flour or 1 1/4 lbs any whole grain flour
• 1/2 cup arrowroot or 1/2 cup kudzu
• 3/4 cup flax seed, plus
• 3 tablespoons freshly ground flax seeds (6 t. seeds)
• 2 teaspoons freshly grated fresh lemon rind
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground coriander seed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups unsweetened peach juice or 2 cups other fruit juice
• 1 cup corn oil
• 1/2 cup lecithin granules
• 3 tablespoons fresh lemon juice
• 2 teaspoons liquid stevia or 1/4 cup honey or 1/4 cup barley malt or 1/4 cup rice syrup
• 1 teaspoon lemon extract
• 1 recipe tofu sour cream (posted on this site)
• 2 teaspoons liquid stevia
• 2 tablespoons arrowroot or 2 tablespoons kudzu
• 1 1/2 cups seeded and chopped wild persimmons
• 1/2 cup chopped pitted dates

Recipe

• 1 preheat oven to 350 degrees.
• 2 for the cake-in a large bowl mix together the flours, arrowroot, ground flax seeds, lemon rind, cinnamon, coriander, baking soda and salt.
• 3 in a blender combine the peach juice, corn oil, licithin, lemon juice, liquid stevia, and lemon extract processing until smooth.
• 4 stir the wet ingredients into the dry ingredients, being careful not to overmix.
• 5 to make the icing-in a large bowl mix the tofu sour cream, liquid stevia and arrowroot together.
• 6 stir in the persimmons and dates.
• 7 putting it together-pour the cake batter into a 12x9x2 inch cake pan and top with the icing mixture.
• 8 bake the cake 50 minutes or until a toothpick inserted in the center comes out clean.
• 9 cool on a wire rack before serving.