Comfort Cuisine: Persimmon Pound (or Bundt!) Cake

Around this time of year I feel a bit pumpkin’d out. So persimmon is a nice twist to seasonal sweetness. I make my persimmons into cake or make it into a jam that pairs nicely with cheese. This recipe is super flexible: Want to use whole wheat flour? Fine. Want to use butter instead of oil? Go for it. Want to mix up the sugars? You can! This recipie uses up what you have in the kitchen. The most important part of this cake is the spice mix - I use a gingerbread spice (speculoos/lebkuchen) but you can create one yourself just as easily. The smell of this cake is worth making it alone. I hope you enjoy!

Ingredients

• 1 Cup/235 grams of Persimmon pulp from (3-5 persimmons depending on size)

• 2 teaspoons of bicarbonate (or 1 teaspoon baking powder + 1 teaspoon baking soda)

• 1 Cup/230 ml vegetable oil (or 1/2 cup/110 grams butter)

• 100 g brown sugar

• 100 g white sugar (you can reduce to half a cup/50 g and its still a delicious cake)

• 1 Tablespoon vanilla extract

• 1 teaspoon honey

• 1 teaspoon molasses(optional but it gives the cake a gorgeous color and aroma)

• 2 Cups/340 g all-purpose flour (or whole wheat flour- you can mix it up 50-50 too!)

• 1 large egg

• 1 Tablespoon gingerbread spice (or a pinch of cinnamon, ground ginger, ground clove and ground nutmeg)

• a handful or 1/4 cup of walnuts chopped (optional)

Directions

To prepare the persimmon pulp - peel the fruit and cut into quarters - if its not super ripe, then you will need to cook in water on the stove top for about 10 minutes to soften. I use the rice cooker. Once the fruit is soft, blend and set aside.

Preheat the oven to 175C/350F. Prepare the pan you will use, either a parchement lined loaf pan or a greased bundt tin. In one bowl combine the dry ingredients(flour, bicarbonate, and walnuts, if using) and set aside. In another bowl mix the sugars, vanilla, honey and molasses. When mixed through slowly add the oil and blend until semi fluffy(you can use a stick blender or a whisk). Add the egg and then the persimmon. Slowly add the flour mix and use the lowest setting on the mixer or the flour will fly. Spoon and spread the batter evenly into the pan. This is a thick batter. Bake for 35-45 minutes. Check after 35 minutes with a toothpick as ovens vary. For a bundt its about 35-38 minutes and a loaf takes about 40-50 minutes. When the toothpick/spaghetti comes out clean - its ready! Let it cool a little bit before serving. Sprinkle with powdered sugar if you like, but this delicious on its own!