|Can you say vibrant!|
If you can look out your window and see one of these trees growing, please take advantage and go and pick some very ripe persimmons and make this cake for yourself. If you don't have a tree please look for these in your local market. In Sweden they are now available in plenty and as it is nearing autumn in warmer temperatures. These should be available soon. For this particular recipe you need to have very ripe persimmons.They should be swollen in ripeness and ready to be scooped out. Kind of like a filled water balloon. If not then let them rest at room temperature until ripe enough to use.
I adapted this recipe to use what I had in the house, and i think it turned out fantastic.
3/4 cup (120 grams) dried currents.. I used a combination of golden raisins and sultana's
!/4 cup (60ml) brandy or whiskey
2 cups (280 grams) all- purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
3/4 teaspoon salt
½ teaspoon freshly grated nutmeg
1 2/3 cups ( 355 grams) granulated sugar
3/4 (6 ounces) ( 170 grams) unsalted butter. melted
1½ cups ( 375 ml) Persimmon/Kaki/Sharon puree ( about 3-6) David uses HACHIYA persimmons but I have used Jiro persimmons that are the most available. They are a cross breed but work just as well.
3 large eggs at room temperature
2 teaspoons vanilla extract
1½ cups ( 150 grams) walnuts or pecans, toasted and finely chopped
|Lovely little Smurf loafs......glee|
To make the cake, in a small saucepan over medium heat, bring the currents or raisins, sultana's and the brandy or whiskey to a boil. Remove from heat, cover and let cool.
Into a large bowl, sift together the flour, baking soda,cinnamon, salt and nutmeg. stir in the granulated sugar.
In a medium bowl,mix together the melted butter, persimmon puree,eggs and 2 teaspoons vanilla.
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the raisins or currents whatever you are using, and any unabsorbed liquid, and the nuts.
Mix until everything is is moistened; DON'T over mix.Scrape the batter into the prepared pan/pans and bake until a toothpick is inserted into the cake comes out clean, about1 hour for whole cake and 20 minutes for little smurf cakes. Keep your eye on them.
4 ounces (115 grams) cream cheese
1 tablespoon salted butter, at room temperature
½ teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar, sifted
4 to 5 teaspoons of water
|Lemons and cream cheese equal best friends...|
To make the icing,in a stand mixer fitted with the paddle attachment,( you can use a hand held electric mixer with beaters as well) beat together the cream cheese and 1 tablespoon of butter on high speed until smooth. Beat in the ½ teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Beat in the ½ teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water;the icing should be pourable. If necessary, add 1 more teaspoon water.
Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the counter top to encourage the icing to run down the sides of the cake. Enjoy!!