A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.
Original recipe makes 1 8-inch square cake
Ingredients
1 1/4 cups persimmon pulp
1 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/4 cup confectioners’ sugar for dusting, or as needed
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PREP
20 mins
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COOK
30 mins
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
- Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
- In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners’ sugar and serve warm.
Nutrition
Calories: 377 kcal
Carbohydrates: 59.3 g
Cholesterol: 27 mg
Fat: 15.1 g
Fiber: 2 g
Protein: 3.8 g
Sodium: 387 mg