Do you have certain ingredients that you simply cannot resist? The type of ingredient you see in the markets or supermarket and just HAVE to have? I’m pretty terrible when it comes to things like that, so I tend to end up in a lot of cases with ingredients that have no immediate need or use. Or maybe terrible is not the right word. To me it is the perfect reason to try out new things, recipes that you have never tried before or ingredients you have no clue what to do with.
That is more or less how I ended up with a couple of persimmons. Persimmons are not very well known here in Holland and they’re also known by the name of sharonfruit or kakifruit. I kind of forgot to take a photo of the whole fruits for easier identification so I
got a stockphoto here to do that for me.
We do not want you to get confused…Now I love these fruits and I have known them for a while. But then again, like I said, I am the kind of girl who will buy any unknown ingredient. Just to see what it is and discover – maybe – a new taste. So I’ve known these orange lovelies for a while, love to eat them but had only eaten them in their raw shape and form.
I can’t remember exactly how the conversation went but Meeta and I were chatting on twitter and she mentioned she had a recipe for persimmon cake on her blog. Naturally I immediately looked and liked the sound of the spices so that is what I wanted to make. And I can tell you, it was delicious!! The persimmon inside the cake makes it lovely and moist and great to eat and it also stays edible for quite a long time (no, no.. I’m not talking weeks here but trust me this cake will not last you a week!!)
Instead of a regular cake tin I used a Bundt pan. It might be an old-fashioned shape (is it??) but I love it and it came out looking very pretty indeed. The only thing I changed from the original recipe is the addition of pistachio instead of walnuts. For the simple reason that I had those in the kitchen.
I also used only 4 persimmons. Mine were pretty big and I figured the 400 gram of puree that came out of those 4 (!) would be sufficient. Unfortunately mine could have been a little bit sweeter but still the cake was entirely delicious and definitely one I will be making again! If only to please my dad who has been eyeing my blog too closely and is disappointed he does not get more cakes brought to him. Sorry dad, I will make up for that soon!
Spicy cake with persimmon
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
- 4 - 6 ripe and soft persimmons - peeled and puréed. You can use an electric mixer or blender for this.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 115 grams butter
- 200g brown sugar
- 350g all-purpose flour
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground clove powder
- 1/2 teaspoon nutmeg
- 60g roasted pistachio - coarsely chopped
- Preheat the oven to 180 C.
- Add the baking soda to the puréed persimmon. You will notice that the persimmon will set and become more solid. No cause for alarm. Although this might look strange it is perfectly normal.
- In a mixing bowl whisk the butter and sugar with and electric mixer, until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.
- Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.
- Take out and allow to cool on a rack. Sprinkle generously with icing sugar. If you would like to freeze this cake then skip this part and freeze in an airtight container.
Recipe by Meeta at What's for lunch Honey