Happy Jollydays friends! I hope everyone has been having a relaxing holiday season and enjoyed being in the company of family and friends. I am incredibly happy to be done with exams and settled in at home. I had big plans for loads of Christmas recipes for you guys, but exam studying took more out of me than I anticipated. So instead I will be posting a round up of Christmas appropriate recipes tomorrow, including some of my own recipes and some from my favorite bloggers. So be on the lookout for that. Today’s Chestnut Persimmon Christmas Cake will be included!
Today was my first WOD since the beginning of September, and it hurt so good. Luckily it was a skill work day for gymnastics (bodyweight movements like handstands, ring dips, rope climbs, pistols, etc) and then we did Annie, which is 50-40-30-20-10 of double under rope skips and sit ups. It was tough but a good way to ease back into CrossFit. And technically it was my first Rx WOD which is exciting!
Have you heard about how I’m now part of the Ledbetter Project family? It’s such an amazing group of coaches and teammates. We’re all real people conquering real struggles, utilizing transparency to overcome the obstacles in our lives and inspire others to do the same. In the next few weeks I’ll be sharing my story once the time is right. Anyways! The Kickstarter has 6 more days to raise the remaining $7,000! We have made it this far and it would be heartbreaking to not receive any of the pledged funding when clearly so many people believe in what LP3 is doing. So! It would mean the world to me if you guys could help us reach our goal so that my amazing coaches can expand their clothing line, take on bigger projects and help more people. Every dollar helps! But I really suggest shooting for the $20 pledge because then you get one of their amazing headbands. You can wear them 4 different ways and they’re easily the most comfortable, best fitting headbands I have ever owned. They blow Lululemon out of the water. So head over to the Kickstarter and pledge what you can! Please and thank you 🙂
Okay enough chit chat and shameless plugs, here’s today’s recipe! I had experimented with chestnut flour before, but never chestnut puree. Since it’s kind of a seasonal product that only really shows up on shelves around Christmas time, I wanted to try my hand at creating a chestnut cake with it. I also have been wanting to bake something with persimmons so this seemed like the perfect opportunity! What I’ve come up with is moist, dense, and rich but not too sweet. I drizzled it with coconut butter, but it would also be delicious drizzled with this Creamy Cashew Icing or this Coconut Caramel. This would make a perfect addition to your holiday spread if you’re looking to branch out from the traditional desserts! Enjoy!!
Chestnut Persimmon Christmas Cake
4 eggs, separated
2/3 cup chestnut puree
1/4 cup coconut oil, melted
1/4 cup honey
2/3 cup persimmon, pureed
2 tsp vanilla extract
3/4 cup almond flour
1/2 cup coconut flour
1 tsp each of cinnamon and nutmeg
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1. To prep the persimmons, peel them and remove the leaves/stem area, then puree until smooth. If your persimmons aren’t quite ripe yet (they should be really really squishy), then place them in a plastic bag with an apple to quicken the ripening process. If you need them even faster, then you can freeze them then let them thaw, which will make them mushy, but they may still be somewhat astringent in taste. So moral of the story: for the best result, try to buy really soft, ripe persimmons!
2. Preheat your oven to 375 F / 190 C, and grease a 9 inch cake pan.
3. Using a standing mixer or a food processor, mix together the egg yolks, coconut oil and honey until smooth and slightly lighter in color.
4. Add the chestnut puree, persimmon puree and vanilla to the mixing bowl, and mix/process until completely smooth.
5. In a separate bowl, sift together the almond and coconut flours, baking powder, baking soda, spices and salt. Slowly incorporate the dry mixture into the wet, adding 1/3 of the flour mixture at a time.
6. Whisk the egg whites until they form semi-stiff peaks. Gently fold them into the batter using a spatula.
7. Pour the batter into the greased cake tin in an even layer, and smooth the top. Bake for 40-45 minutes. A toothpick should come out of the center of the cake clean.
8. Let cool, and then drizzle with melted coconut butter.