Persimmon Cake

There are two types of persimmons; Fuyu and Hachiya persimmons. Fuyu persimmons are good to eat in any stage of ripeness. They are not astringent and have a slightly pumpkin-like flavor. They are great as sliced in salads or roasted with any type of red meat, yum! The other type, the Hachiya persimmons are called astringent because if they are not ripe enough and you eat a slice, your mouth is going to feel like you have just poured concrete into it...literally. These persimmons are only good to eat when they are completely ripe, almost jelly like, and then they are DELICIOUS! I mean, really, so delicious, you can eat a persimmon for desert and be really happy. The kind of persimmon I used in this recipe is the hachiya type. You want your pesimmons to be really mushy, but it's all-right if they are a bit underripe. Just make sure to work it a bit with a fork until it resembles thick, chunky juice. For this recipe you need one cup of persimmon mush. You cut the persimmons in two, then scoop out the yummy flesh.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
305
FAT
51%
CHOL
35%
SOD
18%
Uploaded by: 36c1237a5f5e

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keep going ronnie
b0fe5451f102   •  31 Dec   •  Report
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Ingredients for 8 servings

4 small eggs

1 cup granulated sugar (1,1/4 cup if your persimmons are underripe)

1 tsp vanilla extract or 1,1/2 tsps of vanilla sugar

2,1/2 cups of all-purpose flour

2 tsps of baking powder

1/2 cup vegetable oil

1 cup ripe persimmons

Preparation

1.

Preheat the oven to 185 degrees Celsius or 365 Fahrenheit. Grease a bundt pan with a generous amount of butter. Set it aside.

2.

In a large plastic bowl, whisk together the eggs, sugar and the vanilla until thick and foamy. (You can do this with a hand whisk but it's easier and faster with an electric whisk)

3.

Mix in the vegetable oil, beat for a few seconds just until it's completely incorporated into the mixture.

4.

In a separate bowl mix the flour and baking powder with a spoon.

5.

Sift the flour mixture into the egg mixture in two roughly equal portions. Add the persimmon mush. Mix together until no lumps of flour are visible. Pour the batter into the greased cake pan and put in the oven. You're done!!

6.

Your cake should be ready in 45 minutes. At around 40 minutes, check to see if the top of the cake is turning golden brown. It may take up to an hour for the cake to be done because it is a really moist cake. When you take it out of the oven wait a few minutes for the pan to cool and then turn the cake on a wire rack and cool for at least 15 minutes before cutting. Enjoy :)

View instructions at
Ronnie Ahmady Ahangar

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