Life has given me persimmons, a whole load of persimmons! Every fall the persimmon tree in my backyard flashes and glows orange when everything around it is pretty much dormant or dead.
I eat two a day, I try and give loads and loads away, so finally I decided to try and make a cake with the fruit even though it is NOT the baking kind. The astringent Hachiya persimmon – I call it the one with a beak – can only be eaten once it has turned to mush. Before that try eating it and your mouth will turn into a prune and you will never go near a persimmon again. This pulpy persimmon is also the one generally recommended for baking. The non-astringent Fuyu persimmon has a delicate flavor, is crisp and generally eaten after peeling. This is the kind that goes nuts in my backyard. So I substituted Fuyu for the Hachiya and made a cake.
Grease and flour a loaf pan, and turn oven on to 300 degrees and pre-warm.
10 Fuyu persimmons
1/2 cup orange juice
Blend together into pulp – about 2 cups
To this pulp add 1 cup soy milk, 2 eggs (or egg replacer), 2 tsp vanilla extract and mix well.
Mix 2.5 cups all purpose flour, 1/2 tsp baking powder, 2 tsp baking soda, 1/2 tsp salt, 1.5 cups sugar and mix well. Pour persimmon mix into the dry ingredients, mix well until lumps are gone.
Pour into greased loaf pan and bake for 1 hour at 300 degrees. Check to see if a toothpick inserted into center comes out clean. If not, then bake a further 10 minutes. Can be eaten as is after cooling, or with vanilla ice cream.
I have thought of trying a lemon glaze on this next time. It was wonderfully moist and spongy, and not too sweet.