About this recipe:This gorgeous persimmon cake smells like autumn. Use very soft persimmons for this recipe, and scoop out the flesh with a spoon. A squeeze of lemon juice may be added to the puree to prevent discolouration and enhance taste.
300g persimmon pulp
1 teaspoon bicarbonate of soda
110g butter, softened
200g caster sugar
250g sifted plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
60g chopped pecans (optional)
1 teaspoon orange zest
1/2 teaspoon lemon zest
icing sugar for dusting
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Preheat the oven to 180 C / Gas 4. Grease and flour a 20cm square cake tin.
Puree the pulp in a blender until smooth. Add bicarbonate of soda and pulse till combined.
In a large bowl, cream together the butter and sugar until fluffy. Add the persimmon puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and zest. The cake mixture will be stiff. Spoon into prepared tin.
Bake at 180 C / Gas 4 for 40 to 45 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake in the tin for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Dust with icing sugar, and serve warm.
You can also make this cake in a 900g (2 lb) loaf tin. Increase baking time as needed.
I used gluten free self raising flour instead of regular flour, and I baked it in a Bundt tin. The cake was delicious, but a little crumbly. On balance, I probably should have added an egg to help bind it. It's probably not an issue with regular flour. - 07 Nov 2015