for 8 pieces

Crumble

80 g	ground almonds
3 tbsp	coarse cane sugar
40 g	butter, cold, cut into pieces

Cake mix

150 g	butter, soft
150 g	coarse cane sugar
1 parcel	vanilla sugar
1 pinch	salt
4	eggs
1	organic lemon, use grated zest only
250 g	white flour
1 tsp	baking powder
2	persimmons (approx. 500 g), diced

Bake

icing sugar, to dust

How it's done

Crumble

Mix the almonds and sugar. Add the butter and, using your hands, rub together to form a crumbly mixture, transfer to the fridge.

Cake mix

Put the butter in a bowl, add the sugar, vanilla sugar and salt and combine using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to mix until the mixture turns paler in colour. Stir in the lemon zest. Combine the flour and baking powder, mix in and transfer the mix to the prepared ramekins. Top with the persimmon and scatter the crumble on top.

Bake

for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the ramekins, leave to cool on a cooling rack. Dust with icing sugar.

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