Persimmoncake Food

PERSIMMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 9-inch round cake pan with butter. Cover the bottom of the pan with a piece of parchment cut to size. Butter the parchment.
• Use your hands to peel the skin and stem off the persimmons and put the flesh into a food processor or blender. Puree the persimmons. Measure 1 cup of the persimmon puree and put into a large bowl (save any remaining persimmon for another use, such as for topping yogurt or blending into a smoothie). Add the sugar, buttermilk, butter, egg, and vanilla to the persimmon and whisk thoroughly.
• Into a medium bowl, sift the almond meal, flour, baking soda, cinnamon, cloves, ginger, and salt (if some of the almond meal remains in the sifter, just dump it into the bowl). Add to the persimmon mixture and whisk together until smooth and blended. Pour into the prepared cake pan and transfer to the oven to bake
• Pour into the buttered pan and bake until firm to the touch (no indent when you press with a finger), and a toothpick comes out clean, 50 minutes.
• Let cool for 10 minutes. The cake will deflate, but that's what makes it as much pudding as cake! Cut straight from the pan or invert pan onto a plate and set right side up.
• Cut into wedges and serve with a whipped cream or ice cream.

PERSIMMON CAKE

Steps:

• Preheat oven to 325°F. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
• Pour batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Transfer to a wire rack; let cool 10 minutes. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar.

PERSIMMON BRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
• Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
• In a large bowl, cream together the butter and sugar until fluffy. Add the 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 citrus zests; batter will be stiff. Spoon into prepared cake pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

PERSIMMON CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

PERSIMMON BUNDT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F.
• Butter and flour Bundt pan.
• Peel persimmons.
• Press pulp through coarse sieve into medium bowl.
• Measure 1 1/3 cups persimmon puree into small bowl.
• Mix baking soda into puree and set aside.
• Beat sugar and butter in large bowl until blended (mixture will be grainy).
• Add eggs, 1 at a time, beating well after each addition.
• Mix in vanilla.
• Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
• Mix in persimmon mixture, walnuts and currants.
• Transfer batter to prepared pan.
• Bake cake until tester comes out clean, about 55 minutes.
• Cook cake in pan on rack 5 minutes.
• Turn out cake onto rack; cool completely.
• Sift confectioners' sugar over cake.

PERSIMMON CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
• To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the 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 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, 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 currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
• Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
• To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 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 countertop to encourage the icing to run down the sides of the cake.
• Storage:
• This cake will keep for 4 days at room temperature.
• Variations:
• If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.