PERSIMMON SPICE CAKE


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A unique and delicious cake made from fresh persimmons, cinnamon and nutmeg, this Persimmon Spice Cake tastes as heavenly as it sounds.

The making of the recipe was a magical accident that spontaneously happened in my kitchen one day as I was looking for a way to use all the persimmons we had lying around.

The final product reminded me of something in between a cake and banana bread; it is sweet, yet not overly sweet, and includes just the right amount of spices to be perfect for this time of year without covering up the flavor of the persimmons.

It turned out so well I knew I needed to preserve the recipe for future use!

Persimmons are a truly delicious fruit with a delicate and sweet flavor, and they are one of the few fruits that are at the peak of their growing season during fall and winter.

Although they are not very prominent in the US, persimmons are very popular in Italy.

Italians eat them like any other fruit, allowing them to ripen appropriately and then removing the skin to savor the subtly sweet flesh that is found inside.

The pulpy flesh of the persimmon is plump, luxurious and so enticing it is a wonder that many people have either never tried them or are afraid to because of their texture.

This recipe plays off of the flavor inherent in persimmons, while making it accessible to those who are not adventurous when it comes to trying “exotic” fruits.

The important thing to remember about this recipe, and about persimmons in general, is that they have to be fully ripened before being consumed.

If you try to eat them or use them in baking before they are fully ripe you’ll been encountered with a bitter, unpleasant taste caused by the tannins found in the fruit.

You’ll know your persimmons are fully ripe when they are completely soft to the touch.

Sometimes their ripeness can be indicated by the calyx (the green, leafy top of the fruit) which can be easily plucked out without much effort.

INGREDIENTS:

  • 3 ripe persimmons
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup granulated sugar
  • 3/4 cup turbinado sugar
  • 1 stick butter, room temperature
  • 1/4 cup milk
  • 3 eggs
  • 1 tsp vanilla

METHOD

Preheat oven to 350 and prepare a two 8 inch round pans, or two square 8×8 inch pans, by covering them with a thin layer of butter and then placing a piece of parchment paper on top at the bottom of each pan.

To prepare the persimmons peel them and then puree the pulpy inner flesh using a food mill.

Set the puree aside (most of it will be used in the cake and the remainder can be used in the topping). In a medium bowl combine flour, baking powder, salt, cinnamon and nutmeg and set aside.

In a large bowl mix sugars and butter on medium speed using a hand mixer until light and fluffy.

Beat in the eggs one at a time.

Add in the milk, 1/3 cup of pureed persimmons and the vanilla, and beat until well incorporated.

Add the flour mixture in a little at a time until well blended.

Pour equal amounts into each pan and bake on 350 for 27 to 30 minutes until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack.

Persimmon Mascarpone Cream

  • 6 tbsp persimmon puree
  • 4 oz mascarpone cream
  • 8 tbsp powdered sugar

Place all ingredients in a small bowl and mix on medium with a hand mixer until fully incorporated. Add a thin layer on cake and serve.

 

Source and Picture Monte Nero

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