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Persimmon crumble cupcakes
25 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 539
  • Fat about 30g
  • Carbohydrates about 56g
  • Protein about 9g
This is needed
This is needed for 8 piece
  • 80 g ground almonds
  • 40 g butter, cold, cut into pieces
  • 3 tbsp coarse cane sugar
Cake mix
  • 150 g coarse cane sugar
  • 1 pinch salt
  • 1 parcel vanilla sugar
  • 4 eggs
  • 150 g butter, soft
  • 1 organic lemon, use grated zest only
  • 250 g white flour
  • 1 tsp baking powder
  • 2 persimmons (approx. 500 g), diced
  • icing sugar, to dust
  • For 8 oven-proof ramekins each approx. 7 cm diameter, greased and floured
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And that's how it's done
And that's how it's done
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.
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.