Persimmons....

[osodecanela]

Persimmons. Apparently the zucchini of the fruit world. The trees are often prolific & all the fruit ripens in a fairly short period of time. If you like the fruit& anybody you know who has a tree and finds out you like persimmon will likely gift you more fruit than you can deal with.

I've already dried 60 or so in the dehydrator & dispatched another two dozen last night, yielding 6 cups of purée after passing the pulp thru the food mill. I decided to make a persimmon cake this evening and plan to use kitchenbeard's recipe for persimmon curd tomorrow evening ( time permitting)



Ingredients: (for a 9" cake; picture above is a 13" doubled recipe)
1.25 cup persimmon pulp
2 cup flour, unsifted
1/2 cup each brown sugar & white
1 large egg
1/2 cup buttermilk
I tsp each baking soda & baking powder
3/4 cup butter
1 tsp cinnamon
1/2 tsp each nutmeg & clove
1/4 tsp cardamom


Pre-heat oven to 350. Sift together the flour, spices, baking soda & baking powder. Cream the butter and sugars together till fluffy, about 3 minutes. Add the persimmon pulp and mix well, then the egg, 1/2 the flour mixture, and the butter milk. Once that's just incorporated, add the remaining flour.

Stir in 1 tsp grated orange zest (optional) and put the thick batter into a greased pan. Bake 40 minutes or until a knife comes out cleanly from the center of the cake. Let cool 10 minutes then invert onto a serving plate to cool completely.

Comments

[broduke2000.livejournal.com]

Looks delicious!

[osodecanela.livejournal.com]

The decorative pan didn't hurt. I have two different bundt pans that are architectural, the smaller a Tudor house, the larger a gothic church. I wanted to see just how dense this cake is before trying it in the bundt. However, I suspect I know what I'll be bringing to X-mas dinner this year. Imagine a Tudor house dusted with powdered sugar on it's roof.

By the way, prepared persimmon pulp freezes well

[vaneramos.livejournal.com]

That sounds really appealing. I might have to try adapting it with gluten-free flour.

[osodecanela.livejournal.com]

Let me know what success you have with that.

[barbarian-rat.livejournal.com]

Sounds tasty and looks good too.

[philbutrin.livejournal.com]

have you heard margaret cho talk about her all-persimmon diet?

gross but funny :-)

http://www.youtube.com/watch?v=hF1pIMgE8FA

[oscarlikesbugsy.livejournal.com]

mmmmmmmm

decorative pan is da bomb...

[osodecanela.livejournal.com]

Love it! Heavy weight and non-stick to boot. Even better? Found it at a yard sale for $2! Only trouble is it's big, so I don't use I too often. Moreover, I don't have a platter big enough to accommodate the cake, so it's either the fragile cake stand or the granite tile.

[oscarlikesbugsy.livejournal.com]

Ah, the fact that it appears to be totally impractical makes it even more alluring. Visi d'arte.