Introduction
This is an interesting loaf. Persimmon is a fun consistency and flavor to work with. The recipe itself is fairly simple, but there are a few spots where it’s easy to get tripped up. This is best attempted in fall when ripe persimmons a ready. If you don’t like the taste of fennel, consider replacing the Chinese five spice powder with a combination of nutmeg and cinnamon. All things considered this isn’t one of the best recipes in the book.
Recipe Outline
| Recipe: Spiced Persimmon Cake | Special Equipment: Standard Loaf Pan, Blender |
| Source: Dessert Person | Time: 5 Hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★☆☆☆ |
Making The Batter
Tip: Our persimmon and baking soda mixture didn’t really solidify. We aren’t quite sure as to why. Our best guess is that we could have waited even longer for the persimmons to soften further or didn’t blend smoothly enough. The cake turned out well though. It’s better to err on the side of the persimmons being overly-jelly like.
Baking The Cake
Tip: Cutting the fuyu persimmon can be difficult. Utilize the fact that the persimmon is transparent when thin and use that to adjust the thickness of your slices as you cut (and use a serrated knife). Lay the persimmons in a straight line rather than in a pattern; otherwise they’ll spread apart.
Final Product
Key Takeaways
- This is a great way to try out persimmons and best done in fall.
- Final Score: 2/5 – This is a fun loaf, but working with the persimmon was slightly finicky. It turned out alright.
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