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Vegan MoFo day 30 - Fusion challenge with a persimmon cake

Whaaaaaaa? It's MoFo over today! I actually had to double take when I looked at the calendar! I'm not sure what I'll be able to do with myself after September.

For today's fusion challenge (gentle, MoFo-missing sob), I thought I should I bring together two of my favourite foods: Japanese and cake.

Before you leap in to tell me that Japanese people do indeed eat cake, I should point out I'm mixing up traditional Japanese flavours like miso, soy, and sake with traditional cake flavours. Like cake.

I thought I'd hark back to an ancient MoFo too - a couple of years ago, when I was cooking my way through an A to Z of new ingredients, I ate my first persimmon, served up in a shojin ryori recipe (Shojin ryori being the vegan cooking of Japanese Buddhist monks).

Said persimmon was sliced up and wrapped in a sauce of brown sugar, sake, and walnuts, and it's my inspiration for this cake.

Persimmon and walnut crumble cake 
Ingredients - dry
225g self-raising flour
1tsp baking powder
50g dark brown sugar
25g light brown sugar
Two very ripe persimmons, cut into small chunks

Ingredients - wet
150g silken tofu
25g sesame seeds
1/2 tsp brown miso
1tbsp sake
75g vegetable oil
50mls non-dairy milk
Dash of soy sauce

Ingredients - crumble
50g walnuts, chopped
35g dark brown sugar
15g flour
Knob of vegan spread

How you do it
Preheat the oven to 200C.
Combine the dry ingredients in one bowl.
In a separate bowl, stir together the walnuts, sugar and flour until mixed, then stir in the vegan spread until you have a sticky mess.
In a separate bowl, using a hand blender, blend together the wet ingredients until you have a smooth paste.
Add the wet ingredients to the dry, and mix together until well mixed.
Pour the cake mix into a greased loaf tin, then top with the crumble mix.
Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. (Check after 25 minutes, and if the crumble is getting too brown, cover the cake.)

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  1. Wow, I love the creativity going on here, genius. I love persimmon but usually just put them in smoothies. The cake sounds wonderful. I picked a baked good too for today.

  2. This cake is really inspired, I'd never think to mix sake and miso into a crumble but I like it!

  3. Congratulations on getting through MoFo Joey! I've loved your posts and am impressed at this creative cake too. I hope you enjoy the greater time October brings.

  4. I'll bring the coffee!! (or green tea) That sounds and looks amazing!!

  5. Miso in a cake?! Whaaaaat? You are one brave woman! I really want to taste that cake! Did much of the miso flavour come through?

  6. Very interesting. I would never have thought that miso, sake, and soy sauce would go into a cake...I'm sure it tastes sweet and nice, I'm trying to imagine what it tastes like.

    Thank you for all your brilliant MoFo posts. I'm glad I found your blog and will keep reading in future.

  7. Oh WOW!!!!! Yum!
    It was so great getting to know you this MoFo! I would LOVE to keep a bunch of us in touch year round! Check out this specific post on my blog

  8. Way to end MoFo with a bang! That cake is pretty spectacular. I just saw persimmons in the market for the first time this season yesterday, and now I know I need to go back to grab some... I want a slice of this beauty right now!

  9. great recipe to end mofo with - I just love that you managed to get miso, soy sauce and sake into a cake - am a little unsure of persimmon but wondering if it would work with other fruit

  10. Congrats on getting thru MoFo, I've enjoyed all of your posts. So creative, who knew you could combine miso, soy, sake and cake with such delicious looking results. :-)

  11. whoa!!! this is such a creative response to the fusion challenge. Once persimmon season gets started around here, I go really nuts and eat at least one a day. They're one of my favorite things about winter. This cake sounds totally delicious and special!!


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