Persimmon and almond loaf for a Budva November

Early November on the Budva coast brings trays of soft persimmons, and that is when Muffin Taffin turns them into a loaf rather than a glazed tart.

Bakers mash only fruit that yields under a thumb, then fold the pulp into a batter of ground almonds, a little flour, eggs and orange zest. The tin goes into a moderate oven until the top is set and the crumb springs back.

How the loaf comes together

Almond meal keeps the slice moist without a heavy syrup. A pinch of cinnamon is enough; the kaki already tastes of honey and apricot.

After a short rest, the loaf is cut into thick pieces and set out in the afternoon, next to tea. It is a quiet counter cake, not a celebration layer.

If the fruit is still firm, it waits a day or two on the bench. Rushing it makes the crumb pale and dry, so the batch follows the fruit, not the calendar alone.