Persimmon cake? Can that taste good? You might have your doubt, but you'll be blown away by the moist and dense finish of this cake. It's also surprisingly easy to prepare. All you need to do is mix and bake!
6 tablespoon (if you have very ripe persimmons use 5 tablespoons)
(Sugar to use if you have hard persimmons)
10 to 15
To decorate the cake:
Almonds, sliced almonds, pumpkin seeds etc.
to taste - optional
Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
Put the sugar in a pan and heat until it's caramelized. Add the persimmons (here I used ripe and soft ones). The caramel will harden for a short while, but as you keep simmering it will melt.
When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool.
Cream the margarine for the batter well in a bowl using a whisk. If you have firm persimmons add 2 teaspoons of sugar to the margarine. Add the egg yolks one at a time, mixing well between additions.
Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
Make a meringue with the 2 egg whites (whip until stiff peaks form). Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles. Fold in the rest of the meringue in the same way.
Pour the batter into a parchment paper lined poundcake tin and bake in a 170°C oven for 25 minutes, then at 160°C for about 10 minutes while checking the cake for doneness.
When the cake has risen nicely and is golden brown on top, it is done. It has a moist, dense texture. It's so delicious, and you can scarcely believe it has persimmon in it.
Story Behind this Recipe
I had a big box of ripe persimmons to deal with, so I made cake with some of it. You can make the cake even with not so ripe persimmons. It really is delicious. If you have some persimmons on hand, you may doubt that this recipe works but please try it out. I edited the recipe a little bit.
The key is to make the meringue last, and bake the cake as soon as it's folded into the batter for a light and fluffy result. When you are baking the cake, if it looks like the top is getting burned, cover with a piece of aluminium foil.