These cakes combine both taste and benefit. Nuts, honey, lemon zest and golden sweet persimmons all complement each other beautifully in this simple dessert.
It is necessary
- - 200 g of almonds;
- - 2 persimmons;
- - 3 tbsp. spoons of honey;
- - 2 tbsp. tablespoons of lemon zest.
Instructions
Step 1
Grind the almonds in a blender. You do not need to grind to the state of flour! Almonds should be felt in finished cakes. Add honey to the almonds, mix thoroughly.
Step 2
Take silicone molds, spread the nut mass over them so that there are indentations for the filling. Please note that the nut mass with honey is very sticky, soak your hands in water from time to time. Put the molds in the freezer for half an hour.
Step 3
While you can do persimmon - rinse it, remove the pit and chop it in a blender. You can not peel the persimmon from the peel, it is practically not felt in the form of mashed potatoes.
Step 4
Remove the walnut tins from the freezer and fill them with the resulting sweet persimmon puree. Put in the freezer for another 15-20 minutes.
Step 5
Carefully remove the finished almond cake with persimmon from the molds so as not to damage it. Sprinkle with grated lemon zest on top. Serve with tea immediately, as the cake quickly becomes sticky and will be uncomfortable to eat. If you have paper muffin inserts, place the cakes in them, or serve the cake on a saucer along with a dessert spoon.
