Spicy cake with persimmon
Delicious persimmons cake
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
Persimmons, kaki fruit or sharonfruit
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
Yield: 12
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Ingredients:
- 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
Directions:
- 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
Moist with a crunch from the pistachio!
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
I love it. Especially the Bundt pan shape. I never tried persimmons. I must change that.
And it’s better to buy something without an idea how to use it, than always say “I will look for recipes for that” as I always promise myself and keep forgetting.
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Simone (junglefrog) — November 25th, 2011 at 18:30
And the good thing with buying something without knowing what to do with it, is that you have to start looking for those recipes!
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This looks flavourful delicious cake
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Simone (junglefrog) — November 27th, 2011 at 23:49
Thank you!
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lovely cake i think i would like them this way he he
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Simone (junglefrog) — November 27th, 2011 at 23:59
O definitely… what is not to love, right?
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A beautiful creation and gorgeous clicks! Bundt cakes are my favorite.
Cheers,
Rosa
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Simone (junglefrog) — November 28th, 2011 at 00:00
Thanks Rosa. And I’m quite happy that I’m not the only Bundt lover…
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Mmm wonderful! I think I remember Meeta’s recipe, as I was planning to make this cake too, but still haven’t done it! I am used to eat he fruit while it’s ripe enough and loses its firmness. Do you wait for them to become quite soft or can you use them anytime?
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Simone (junglefrog) — November 27th, 2011 at 23:51
O you should really make this one.. It’s delicious! My fruits where quite hard still, harder then I would like them to be and definitely will be user softer fruits the next time as that will make the taste a bit sweeter. But it was still delicious so you could use firm fruits too.
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Looks lovely. A really good way to use seasonal fruit. The “spice” is what I love about cakes like these. Perfect with coffee.
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Simone (junglefrog) — November 27th, 2011 at 23:51
It’s that spice that does the trick for me. I love the smell in the house!!
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Gorgeous cake recipe Simone and I love the bundt pan. I think ‘classic’ is a much better way of describing it :0) We have persimmons here and love them. We use them in salads and bake with them and roast them. They are a very versatile fruit and have a lovely sweetness to them. Great tip too on the baking soda and the solid texture. I might have panicked had I not read that piece!
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Simone (junglefrog) — November 27th, 2011 at 23:54
Yes I think I have to agree that classic is definitely the better word here, lol… I think they would go fantastically well in salads and roasts too. I was real happy Meeta had mentioned the part where it gets really hard after adding the baking soda. It was almost a thick jelly, very weird…
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Your cakes are killing me Simone! They’re all so gorgeous, and this one is no exception. Plus, I love the shape of Bundt cakes! Is it old fashioned, really? Well, then call me old-fashioned, ‘cuz it’s got to be one of my favorite shapes of cakes. So simple, yet so elegant, they don’t need much else than a little dusting of powdered sugar to be all dressed up and ready to go!
As for Khaki fruits (oh no, not khaki again?
) I’ve never tried them, but you sure have made me curious. If I ever come across some that are reasonably priced, I will buy them for sure!
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Simone (junglefrog) — November 27th, 2011 at 23:55
Yes it’s that khaki again..;) Do try them if you find some as I think they’re absolutely tasty even in their natural form!
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Persimmons are a real treat for me, since they’re surprisingly hard to find around here. That cake looks incredible, and totally worth the hunt! If I can get my hands on any this year, I know what I want to make with them now…
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Simone (junglefrog) — November 27th, 2011 at 23:56
They’re pretty hard to find here too and seem to be around only for a limited time. Although it seems I am seeing them more this year then normal but that might just be me…
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This is to die for, and i esp. love the pistachios paired with it. I remember Meeta’s post.
We are seeing a lot of this fruit now, but i did not buy many as they look bruised and overdone. I LOVE your bundt pan.
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Simone (junglefrog) — November 27th, 2011 at 23:57
I am actually pretty sure they would still be good in this case even if they are a little bruised. Mine were still a little too firm…
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Simone, I am so drawn to your recipes and your photography. I have been looking for something to make with the beautiful persimmons I’ve been seeing in the store. The combination of the tart persimmons and the spices sounds really good.
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Simone (junglefrog) — November 27th, 2011 at 23:58
Thanks so much Sue. I’m sure you will love this cake!
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I got a few beautiful persimmons from my Mom. Maybe I can make this gorgeous cake!
Thanks for sharing. I love your photography!
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Simply sensational Simone. I love this cake and it’s an all time favorite. Lovely shots too!
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Simone (junglefrog) — November 28th, 2011 at 17:01
Thanks so much Meeta and thank you ofcourse for providing the recipe..
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Beutiful pics!
Did you know you can grow kaki’s (Oriental persimmons) and North American persimmons in the Netherlands? I wrote about our visit to a Belgian nursery that has more than 20 varieties on my blog: http://www.growntocook.com/?p=268
(En ook in de Groei&Bloei van deze maand)
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The cake looks wonderful.
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