Persimmon Cake

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Fall Recipes Winter Recipes Spring Recipes Summer Recipes		Lemon Glazed Persimmon Cake
This deliciously moist cake can also be made into persimmon bars Hachiya persimmons are large, heart shaped fruit that must be entirely soft to be edible. Buy them when their color is a rich orange-red, and set them on your counter until ready to eat. Persimmon pulp can be stored frozen indefinitely.
Fresh-picked hachiya persimmons from Penryn Orchard Specialties

Market Forays

Lemon Glazed Persimmon Cake

This deliciously moist cake can also be made into persimmon bars

Hachiya persimmons are large, heart shaped fruit that must be entirely soft to be edible. Buy them when their color is a rich orange-red, and set them on your counter until ready to eat. Persimmon pulp can be stored frozen indefinitely.

Fresh-picked hachiya persimmons
from Penryn Orchard Specialties

Ingredients	Process 1. Put oven rack in middle position and preheat oven to 350°F. Butter and flour a round cake mold, knocking out excess flour. 2. Discard the calyx from each persimmon, then force the persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids. Discard solids. You should have 1 cup persimmon puree. 3.Stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.) 4. Sift together flour, salt, and spices in another small bowl. 5. Whisk together eggs, sugar, oil, and dates in a large bowl until just combined. 6.Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts. 7.Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 45 minutes. Cool completely in pan on a rack before unmolding. 8. Stir together all glaze ingredients until smooth, then spread over top of cooled cake.
· 3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total) · 1 1/2 teaspoons fresh lemon juice · 1 teaspoon baking soda · 1 3/4 cups all-purpose flour · 1 teaspoon salt · 1 teaspoon cinnamon · 1 teaspoon freshly grated nutmeg · 1/4 teaspoon ground cloves · 2 large eggs · 1/2 cup light brown sugar · 1/2 cup walnut oil (I like to use La Nogalera's oil and fresh walnuts) · 1 cup loosely packed dried pitted dates (5 oz), finely chopped · 1 cup walnuts (3 1/2 oz), finely chopped For glaze 1 cup confectioners sugar 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated fresh lemon zest
Equipment
1 cake pan 1 drying rack

Ingredients

Process

1. Put oven rack in middle position and preheat oven to 350°F. Butter and flour a round cake mold, knocking out excess flour.
2. Discard the calyx from each persimmon, then force the persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids. Discard solids. You should have 1 cup persimmon puree.
3.Stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
4. Sift together flour, salt, and spices in another small bowl.
5. Whisk together eggs, sugar, oil, and dates in a large bowl until just combined.
6.Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
7.Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 45 minutes. Cool completely in pan on a rack before unmolding.
8. Stir together all glaze ingredients until smooth, then spread over top of cooled cake.

· 3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)

· 1 1/2 teaspoons fresh lemon juice

· 1 teaspoon baking soda

· 1 3/4 cups all-purpose flour

· 1 teaspoon salt

· 1 teaspoon cinnamon

· 1 teaspoon freshly grated nutmeg

· 1/4 teaspoon ground cloves

· 2 large eggs

· 1/2 cup light brown sugar

· 1/2 cup walnut oil (I like to use La Nogalera's oil and fresh walnuts)

· 1 cup loosely packed dried pitted dates (5 oz), finely chopped

· 1 cup walnuts (3 1/2 oz), finely chopped

For glaze

1 cup confectioners sugar
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Equipment

1 cake pan

1 drying rack